Packed with Creole and Cajun flavors, this easy slow cooker jambalaya recipe uses cauliflower rice to make it low-carb, whole30, and paleo.
Fat Tuesday! I feel like it’s super early this year. Anyway on Fat Tuesday last year I shared with you my Slow Cooker Gumbo. To-date it’s one of my most popular posts. I hope that you enjoy this jambalaya recipe just as much.
I went back and forth with which type of rice to use for this recipe – regular or cauliflower. I polled my Instagram audience and 56% of them said they’d like to see a low-carb, whole30, paleo version of jambalaya so here you go.
I used a 1 1/2 cups of cauliflower rice. You can use up to 2 cups without having to make any modifications to the recipe. Try not to rice your cauliflower too small.
I think this has a small kick to it but I wouldn’t call it spicy. For a list of whole30 compliant sausage brands, click HERE.
- 1 lb chicken breasts (boneless, skinless), cut into pieces
- 1 lb Andouille sausage, cut into 1-inch rounds
- ½ lb shrimp
- 1½ cups cauliflower rice, raw
- 1 bell pepper, diced
- 1 onion, diced
- 2 celery stalks, sliced
- 15 ounces diced tomatoes
- ¾ cup low-sodium chicken broth
- 4 garlic cloves
- 2 bay leaves
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp pepper
- ½ tsp cayenne
- ½ tsp onion powder
- Add all ingredients except the shrimp and rice to the slow cooker. Stir to mix well.
- Cook HIGH 3 hours or LOW 6.
- Stir in shrimp and cauliflower rice and cook an additional 15 minutes or until shrimp are no longer pink.
If you want you can absolutely use regular rice if you want. Stir in 1 cup of cooked rice when you add the shrimp.