This Crock-Pot Jambalaya is healthy comfort food, packed with three different proteins to satisfy your every need! It is complemented by veggies and served over rice or quinoa. It is low cal and pumped with protein!
This recipe is comprised of Shrimp, Jennie-O Hot Italian Turkey Sausage and Chicken! I used Jennie-O Turkey sausage because it is a much healthier alternative to your regular ‘ol pork sausage. This recipe has 235 calories, 9g of carbs, 8g of fat and 32g of protein per serving. BOY oh BOY are those stats phenomenal!! Its low cal, low fat, low carb and high protein. Can I get an Amen?!
You can serve this over regular rice, quinoa OR cauliflower rice as a healthier alternative. Whatever you serve it with be sure to add those stats to the ones mentioned above. If you are looking to splurge, serve this with Tostito’s Scoops and/or Cornbread. Yum!! If you are gluten-free and want cornbread, check out Bob’s Red Mill or Krusteaz Cornbread mix!
I add Cholula to my jambalaya but if you don’t really like spice then just leave it out! You can also substitute Jennie-O Sweet Italian Turkey sausage for Jennie-O Hot Italian Turkey Sausage.
TO BROWN OR NOT TO BROWN
I usually brown my onions and meat before throwing into the crock-pot. This time I was short on time and decided to chuck everything raw into the crock-pot and guess what? It still came out GREAT! I say, whatever you have time for do that. However this recipe did not suffer one bit from not browning the meat in advance. And it saved me time!
TO DECASE OR NOT TO DECASE
I always decase my sausage before cooking it in all of my recipes. However this time I was going to leave them in the casing and slice like you would if you were eating Sausage, peppers and onions (click here for that delicious recipe!). I quickly realized that Jennie-O Hot Italian Turkey sausage doesn’t slice that easily and I ended up having to decase it anyway. Decased sausage doesn’t photograph that well so don’t let that deter you from this recipe. It’s delicious!
- I like to decase the sausage. Click here for how to decase sausage.
- Do NOT add the shrimp until the last 5 minutes! Shrimp cooks extremely fast and no one wants shrunken rubbery shrimp!
- Make the rice/Cauliflower rice during the last 15 minutes or so, so that it is hot and ready to go!
Products I love to use when making this dish:
Calphalon Knives (expensive BUT worth it!)
Hamilton Beach Can Opener (I have an unhealthy obsession with this can opener!)
Low Cal, Protein Packed Southern Inspired Dish!
- 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
- rice or quinoa or cauliflower rice (I made about 2 cups dry)
decase sausage and prep veggies. (click here for how to decase sausage)
add all ingredients to the crock-pot EXCLUDING THE SHRIMP!
set crock-pot to High for 3 hours OR Low for 7 hours.
5 minutes before serving, discard bay leaves and put shrimp into the crock-pot. (make sure you take the tails/shell off!) Stir.
serve over rice, cauliflower rice or quinoa! Enjoy!
Macros (excluding quinoa, rice etc)
- 235 cal
- 8g fat
- 9g carbs
- 32g protein