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Low-Carb Jambalaya

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5 from 4 reviews

Ingredients

Units Scale
  • 1 lb chicken breasts (boneless, skinless), cut into pieces
  • 1 lb sausage, cut into 1-inch rounds (andouille preferred if it fits your dietary restrictions)
  • 1/2 lb shrimp
  • 2 cups cauliflower, riced (raw)
  • 1 bell pepper, diced
  • 2 celery stalks, sliced
  • 1 small onion, diced
  • 15 ounces diced tomatoes
  • 3/4 cup low-sodium chicken broth
  • 3 garlic cloves
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/2 tsp pepper
  • 1/2 tsp cayenne
  • 1/2 tsp onion powder
  • 1 tbsp oil (for IP)

Instructions

Slow Cooker

  1. Add all ingredients EXCEPT the shrimp and rice to the slow cooker. Stir to mix well.
  2. Cook HIGH 2-3 hours or LOW 4-6 (add an hour or so if you’re using dark meat).
  3. Stir in shrimp and cauliflower rice and cook an additional 5-20 minutes or until shrimp are no longer pink. Remove bay leaves before serving.

Instant Pot

  1. Turn on the IP and select Sauté. Once hot, add oil.
  2. Add bell pepper, onion, and celery to the pressure cooker and cook 3-5 minutes or until soft. Pour diced tomatoes and broth into the Instant Pot. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  3. Add chicken, sausage, garlic, diced tomatoes, salt, garlic powder, paprika, oregano, thyme, pepper, cayenne, and onion powder. Stir to mix well.
  4. Close lid and seal valve. Set high pressure and cook for 5 minutes (7 minutes if using chicken thighs). Quick release pressure.
  5. Stir in cauliflower rice and shrimp. Turn off the pressure cooker and put the lid back on. Let the food sit 10-15 minutes or until cauliflower is soft and shrimp is pink. Remove bay leaves before serving.

Nutrition

Find it online: https://fitslowcookerqueen.com/slow-cooker-jambalaya-paleo-whole30-lowcarb/

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