Slow Cooker Jambalaya


Crockpot, Dinner, Main Dish


2 cups chopped cooked kielbasa sausage, may use any cooked sausage

1 cup chopped celery

1 cup chopped green bell pepper

1 cup chopped white or yellow onion

1 (28-ounce) can diced tomatoes, with juice

2 cloves minced garlic

1/2 teaspoon Tabasco hot sauce

1 tablespoon cumin

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 pound medium-sized peeled and deveined shrimp

2 cups raw cauliflower


1. Place all of the ingredients, except the shrimp, and cauliflower into a slow cooker set to low and stir to combine.
2. Cook on low for 4 to 6 hours (depending on when you are ready to eat).
3. Using the large holes of a cheese grater, grate the raw cauliflower into small, rice-like pieces.
4. Add the shrimp and cauliflower to the cooker and cook for just another 20 to 30 minutes before serving.


Use a kielbasa and a half. Turn up to high during shrimp cooking at the end to get sausage really warm.


Calories:190|Fat: 8.5g |Protein: 19.5g|Fiber: 2.5g|Net Carbs: 6g