Slow Cooker Jambalaya

Here is an easy dinner to throw together the night before. I put everything in a Crockpot and prepared the cauliflower rice the day before. When I woke up, I pulled the Crockpot shell out of the fridge, plugged it in. Then all I had to do when I got home from work was to stir fry the cauliflower for about 5 minutes and "tada" a spicy, yummy dinner!



1 lb chicken breasts, cut into 1-inch cubes
1/2 lb andouille sausage, diced
1 (28-ounce) can diced tomatoes
1/2 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup chicken broth
2 tsp dried oregano
2 tsp Cajun or Creole seasoning
2 bay leaves
1/2 tsp dried thyme
1 tsp hot sauce
1 pound frozen peeled and cooked shrimp, thawed
2 cups cauliflower rice

Place cauliflower in a food processor and pulse until small pieces of "rice." Saute in a little coconut oil or butter for 5-8 minutes or until tender. Set aside.

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over stir fried cauliflower rice. Makes 8 servings.

NUTRITIONAL COMPARISON (per cup):
White Rice = 242 calories, 53 carbs, 0 fiber
Brown Rice = 218 calories, 46 carbs, 4 fiber
Cauliflower "Rice" = 28 calories, 3 carbs, 1 fiber

Traditional Jambalaya = 472 calories, 13g fat, 39g protein, 42 carbs, 2.5g fiber
"Healthified" Jambalaya = 303 calories, 13g fat, 36.5g protein, 8.1 carbs, 2.5g fiber

CLICK HERE TO FIND THE FOOD PROCESSOR I USE TO MAKE "CAULIFLOWER RICE"