Hubby and I have a favourite recipe and we want everyone to try it! This low carb, slow cooker jambalaya could not possibly be easier to make. It’s simple, delicious, and very filling. A combination of chicken, sausage, veggies and spices, a little bit goes a long way. It is definitely a “stick-to-your-ribs” type of meal.
My husband is from Louisiana and we used to love eating jambalaya. But when you can’t eat rice, what are you to do? Well, you take the rice out of course! We had a great slow-cooker jambalaya recipe that we loved to make. However, shortly after discovering it, we changed our diet. So we thought, maybe we can tweak it? Maybe? We were sceptical at first, but the first time we tried it, we were both amazed at just how tasty it was. And best of all, we still couldn’t “taste” the veggies because the flavours all marry so well together. After making it on an almost weekly basis since trying it, we’ve made this recipe our own so I wanted to share it here.
Even my teenaged son, who is pickier than I am (is that even possible?) devoured this before it was even cool enough for me to take a bite. At that point, I knew it was a hit.
We have never tried cooking it on low, so I’m not certain of the time if you do. Since one of us is usually home unless we are out together, this makes a great “set it and forget it” meal for busy weekdays. I usually put the ingredients together in the morning before I leave for work and stick it in the fridge. The mister takes it out and turns it on mid-afternoon and we have a hearty meal by the time I come home.
To my husband’s dismay, I always top mine with cheese. Everything is better with cheese. But if you aren’t a heathen like me, you might like it better without. Enjoy!