You’ll love this version of jambalaya made with cauliflower rice. There’s a bit of chopping, but you can prepare everything ahead of time and then put it all into the slow cooker when you’re ready.
Prep time 20 minutes
Serves 8
1 medium onion, diced (about 11/2 cups, or 240 g)
1 green bell pepper, diced
2 stalks celery, diced
2 cloves garlic, minced
8 ounces (225 g) andouille sausage, chopped
3 dried bay leaves
3 sprigs of fresh thyme or 1/2 teaspoon dried
1 tablespoon (15 g) Homemade Ghee
11/2 tablespoons Cajun Spice Blend
3 cups (710 ml) chicken broth
3 tablespoons (90 g) tomato paste
1 recipe Roasted Cauliflower Rice
1 pound (455 g) uncooked medium shrimp, tails removed
1 Place all of the ingredients except the cauliflower rice and shrimp into a 6-quart (5.7 liter) slow cooker. Give the mixture a good stir.
2 Cover and cook on low for 6 to 7 hours.
3 Stir the cauliflower rice and shrimp into the stew. Crack the lid and let it cook for another 20 to 30 minutes until the shrimp is pink and cooked through.
4 Taste, and add more salt if necessary, before serving.
