It’s been a while since I last made my crock pot jambalaya, one of the most popular recipes on this blog for some reason. Last time it was good – but it wasn’t perfect. The shrimp wasn’t cooked right, and it was too soup-like for me. Well, this time, it was perfect! Seriously. I loved this recipe, as did B. So maybe it’s not real jambalaya like you’d get down south, but I’ve never been south so I’ll settle for this recipe. I served it over lentils for a quick, easy and healthy dinner (one heaping bowl is 300ish calories with nearly 40 g of protein!). Enjoy!

Healthyish Crock Pot Jambalaya

Serving: 3 heaping bowls – about 6 cups (but I didn’t really measure)

Here’s what you need:

• 1 package of smoked chicken sausage, sliced (I used the whole package of Bilinski Cajun Andouille Sausage (5 links in the package)
• 1 (28 ounce) can diced tomatoes, with juice
• 1 (6 oz) can of tomato paste
• 3 cloves garlic, finely chopped
• ½ large onion, chopped
• 1 large red pepper, chopped
• 5 stalks celery, chopped
• 1 c. chicken broth (I use a low-sodium version)
• 2 tsp dried oregano
• 2 tsp dried parsley
• 2 tsp onion powder
• 2 tsp dried thyme
• 2 tsp garlic powder
• 2 tsp paprika
• 2 tsp dried basil
• 2 tsp cayenne powder
• salt and pepper to taste
• ½ lb. pre-cooked shrimp

Here’s what you do:

1. In your crockpot, combine the chicken sausage, canned tomatoes, tomato paste, chopped garlic, chopped vegetables (pepper, celery and onion), and broth. Add seasonings – oregano, parsley, onion powder, thyme, garlic powder, paprika, basil and cayenne pepper. Do NOT add the shrimp yet!
2. Cover, and cook in your slow cooker for 6 to 8 hours on Low, or 3 to 4 hours on High. Add the shrimp during the last 30 minutes of cooking.
3. Enjoy! I served mine with some lentils  – but feel free to serve over rice if that’s your thing.

Put everything but the shrimp in the crock pot .. and wait!

serve over rice … or lentils if you’re like me!