Slow Cooker/Instant Pot Jambalaya (Low-Carb Paleo/Whole30)

Packed with Creole and Cajun flavors, this easy jambalaya recipe uses cauliflower rice to make it low-carb, whole30, and paleo. Make this healthy jambalaya in your slow cooker or Instant Pot. 



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 15 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 and sausage and cook a few minutes until sausage is browned. Remove sausage from the IP.
  2. Add chicken and sear on each side. Remove chicken from the IP.
  3. Add bell pepper, onion, and celery to the IP and cook 3-5 minutes or until soft. Pour broth into the Instant Pot, scraping off any browned bits from the bottom. Add 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. Cook uncovered on the WARM setting 10-15 minutes or until cauliflower is soft and shrimp is cooked pink (approx 10 minutes). Remove bay leaves before serving.