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:
- 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!
- 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.
- Enjoy! I served mine with some lentils – but feel free to serve over rice if that’s your thing.