Slow Cooker Shrimp & Sausage Jambalaya | Paleo, Whole30
Servings: 4
Calories: 577kcal
- 1 lb andouille or chicken apple sausage, in 1/4" slices
- 14.5 oz can diced tomatoes, drained
- 1/2 sweet onion, chopped
- 1 large red bell pepper, chopped
- 1/2 cup chicken bone broth
- 2 tbsp tomato paste
Cajun Seasoning Blend:
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- 1 lb large shrimp, peeled & deveined
- 2 cups cauliflower rice
In a slow cooker, mix the sausage*, tomatoes, bell pepper, onion, bone broth, tomato paste, and seasoning.
Cover and cook for 7 to 8 hours on low, or 3 to 4 hours on high.
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).
Scoop into bowls & serve hot!
- 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!
Calories: 577kcal | Carbohydrates: 17g | Protein: 49g | Fat: 34g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 381mg | Sodium: 2825mg | Fiber: 5g | Sugar: 9g | Iron: 7mg