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Slow cooker Jambalya soup (freezer)
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| Ingredients | |
| 5 c. | chicken stock |
| 4 peppers – any color you want, chopped | |
| 1 large | onion, chopped |
| 1 large can | organic diced tomatoes,, (leave the juice) |
| 2 cloves | garlic, diced |
| 2 bay leafs | |
| 1 lb | large shrimp, raw and de-veined. |
| 4 oz. | chicken, diced |
| 1 pkg | spicy Andouille sausage |
| 1/2-1 head | cauliflower |
| 3 tbsp | Cajun Seasoning*, (see below for how-to or use your own) |
| 1/4 c. Frank’s Red Hot (or hot sauce of your choice) *How to Make Your Own Cajun Seasoning (from Emeril!): | |
| 2 1/2 tablespoons | paprika |
| 2 tablespoons | salt |
| 2 tablespoons | garlic powder |
| 1 tablespoon | black pepper |
| 1 tablespoon | onion powder |
| 1 tablespoon | cayenne pepper |
| 1 tablespoon | dried oregano |
| 1 tablespoon | dried thyme |
(Yields about 2/3 c.)
Instructions
Put the chopped peppers, onions, garlic, chicken, cajun seasoning, Red Hot, and bay leafs in the crockpot with the chicken stock. As you can see, I grabbed a container of my homemade stock directly from the freezer and threw it in. Set on low for 6 hours.
About 30 minutes before it’s finished, toss in the cut up sausages.
While this is cooking quickly make cauliflower rice by pulsing raw cauliflower in the food processor until it resembles rice.
For the last 20 minutes, add in the cauliflower rice and the raw shrimp. Note: You can choose to quickly steam the cauliflower rice in the microwave and serve the jambalaya OVER it as well.
Recipe uploaded with Shop'NCook for iPhone.
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