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crock pot jambalaya1

Crock-Pot Jambalaya

Low Cal, Protein Packed Southern Inspired Dish!

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8
Calories 235 kcal

Ingredients

  • 1 tbsp minced garlic
  • 1 lb boneless, skinless, chicken breast, cubed
  • 1.25 lb Jennie-O Hot Italian Turkey Sausage, decased
  • .75 lb raw shrimp (take tail/shell off before cooking)
  • 2 cans no salt added diced tomatoes (2 14.5oz cans)
  • 1 medium red onion, cubed
  • 2 green bell peppers, cubed
  • 2 celery stalks, diced
  • 10 oz reduced sodium chicken broth
  • 2 tsp dried oregano
  • 2 tsp creole seasoning
  • 1/4 tsp dried thyme
  • 1 tsp cajun seasoning
  • 2 tsp hot sauce (I use cholula)
  • 2 bay leaves

Serve With:

  • rice or quinoa or cauliflower rice (I made about 2 cups dry)

Instructions

  1. decase sausage and prep veggies. (click here for how to decase sausage)

    Decase-Sausage-Step-2.-BrieOCD

  2. add all ingredients to the crock-pot EXCLUDING THE SHRIMP!

    jambalaya add remaining ingredients to crockpot

  3. set crock-pot to High for 3 hours OR Low for 7 hours. 

    jambalaya set crockpot to low for 3 hrs

  4. 5 minutes before serving, discard bay leaves and put shrimp into the crock-pot. (make sure you take the tails/shell off!) Stir. 

    jambalaya add shrimp to crockpot and stir

  5. serve over rice, cauliflower rice or quinoa! Enjoy! 

    jambalaya final

Recipe Notes

Macros (excluding quinoa, rice etc)

  • 235 cal
  • 8g fat
  • 9g carbs
  • 32g protein