Slow Cooker Shrimp & Sausage Jambalaya | Paleo, Whole30


Ever since I made a giant batch of Cajun Seasoning Blend for my "Creamy Cajun Chicken Pasta", I've been on a major kick with that flavor profile.  I just love the savory-spicy kick that even a pinch of Cajun spice adds to any dish.  Cajun scrambled eggs?  Yum.  Cajun chicken soup?  Delicious.  Cajun Slow Cooker Jambalaya?  Perfect.



After some playing around in the kitchen, I've got another perfectly spiced, EASY recipe for you guys to put your Cajun seasoning blend to good use:  and this time it's done slow.  

That means you go out and live your life, and get stuff done.  Come home, and dinner is waiting.  I just love me a slow cooker meal... don't you!?


So if you're a spicy fiend like I am - totally go for the andouille sausage in this.  Trader Joe's makes a great one, and I've seen a Cajun one from Aidell's too (just keep an eye out for added sugar in both if you're on a Whole30).

If you're more of a sweet-savory kind of person, try this dish with chicken apple sausage!  My all-time-fav Whole30 compliant (meaning no added sweeteners or "stuff") is hands-down the Aidell's chicken apple sausage.  It's more savory than sweet, and adds the perfect flavor to this dish.


Hope you give this one a try, and enjoy!  Let us know down below if you make any changes we should hear about.



Ingredients:

  • 1 lb andouille or chicken apple sausage, in 1/4" slices
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 large bell pepper, chopped
  • 1/2 sweet onion, chopped
  • 1/2 cup chicken bone broth
  • 2 Tbsp tomato paste
  • Cajun Seasoning Blend:
    • 2 tsp each:  garlic powder, paprika
    • 1 tsp each:  salt, black pepper, onion powder, dried oregano, dried thyme
    • 1/2 tsp cayenne pepper
  • 1 lb large shrimp, peeled & deveined
  • 2 cups cauliflower rice


Directions:

  1. In a slow cooker, mix the sausage*, tomatoes, bell pepper, onion, bone broth, tomato paste, and seasoning.
  2. Cover and cook for 7 to 8 hours on low, or 3 to 4 hours on high.
  3. During the last 30 minutes of cook time, stir in the shrimp and cauliflower rice (cook for an additional 30 minutes if the shrimp and/or rice are frozen).
  4. Scoop into bowls & serve hot!

*Notes:
  • If you want extra color and flavor on the sausage, you can quickly brown it in a pan first.  Slice it up, then brown each side for 2-3 minutes in a bit of cooking fat.
  • If you tolerate grains, this would be perfect over white rice to soak up all of those yummy juices!




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7 comments:

momtotandc said...

Jessie has the best sense of intense flavors w/ the perfect balance. This was ridiculous good! 2nd recipe I have used from Jessie & both are amazing good! NOTHING is lacking in this dish! Prob the best Jambalaya I have ever tasted where flavor is concerned!

Jessie B said...

That's one of the sweetest comments I've ever received, THANK YOU! I'm beyond flattered!!!

Jaime @ laviejaime said...

How many does this serve? Thanks!

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Milo said...

Is there anything more tasty in this world, than shrimps? And seafood in general? And it's not only taste good as hell, it's also very good for your health. Not so long ago I did a research and wrote a paper about salutation of seafood. You can read it here if you want: https://hitthegrade.com/