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Slow and Easy Jambalaya
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| 5 c | chicken stock |
| 4 | bell peppers, chopped |
| 1 lg | onion, chopped |
| 2 | garlic cloves, diced |
| 28-oz can | diced tomatoes, (do NOT drain) |
| 2 | bay leaves |
| ½ lb | diced chicken |
| 3 Tbsp | Cajun seasoning |
| ¼ c | Frank's Red Hot sauce or hot sauce of your choice |
| 1 lb lg | shrimp, raw and deveined |
| 1 lb | spicy Andouille nitrite, nitrate-free sausage (optional) |
| 1 head | cauliflower |
| 2 c | okra |
1. PUT chicken stock, bell peppers, onion, garlic, diced tomatoes with juice, bay leaves, chicken, Cajun seasoning, hot sauce, and bay leaves into a slow cooker set on low (6 hour setting).
2. TOSS in the sausage half an hour before the slow cooker is finished.
3. PLACE the cauliflower into a food processor and pulse until it resembles rice.
4. ADD this "rice," raw shrimp, and okra to the slow cooker.
5. MIX ingredients together and continue cooking until shrimp is done and vegetables are tender.
NUTRITION (per serving, with sausage) 280 cal, 31 g pro, 18 g carb, 5 g fiber, 9 g sugars, 9 g fat, 2.5 g sat fat, 1500 mg sodium
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