Maya's Slow Cooker Jambalaya

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 343.3

Total Fat: 32.3 g
Cholesterol: 58.8 mg
Sodium: 1,217.5 mg
Total Carbs: 26.9 g
Dietary Fiber: 8.1 g
Protein: 38.5 g

View full nutritional breakdown of Maya's Slow Cooker Jambalaya calories by ingredient

Introduction

I modified this recipe from several on the site and added in ingredients easier to find in Israeli grocery stores. I'm going to be working to perfect this recipe... any suggested for sausage closer to kielbasa or andouille that I can find in Israel? Perhaps Kabanos? I modified this recipe from several on the site and added in ingredients easier to find in Israeli grocery stores. I'm going to be working to perfect this recipe... any suggested for sausage closer to kielbasa or andouille that I can find in Israel? Perhaps Kabanos?

Minutes to Prepare: 30

Minutes to Cook: 180

Number of Servings: 4

Ingredients

500 grams raw turkey shwarma

200 grams chorisos sausage

1.5 C onion, chopped

1 C Green Pepper, chopped

1 C Red Pepper, chopped

1.5 C celery, chopped

3 cloves garlic, chopped

1 Bay Leaf

1 tsp Dried Thyme or 3 tsp. Fresh

2 tsp Cajun Seasoning

1/4 tsp Cayenne Pepper flakes or 1/2 hot red pepper, halved

1 C ripe tomato, chopped

100 gram packet tomato paste

1 cup water

1 medium head cauliflower, grated or chopped fine (replacement for rice)

Directions

1. Brown sausage and shwarma in a large skillet without any added oil. (These come frozen in packages twice this size, so defrost the entire packages and freeze half for next time.) Add in celery and onion, and cook until celery begins to soften.

2. Add this mixture and all other ingredients except for cauliflower to crock pot. Cook on high 2-3 hours or low 3-4 hours.

3. During the last hour of cooking, add the cauliflower, and cook until cauliflower is soft.

Makes four 1 1/2 cup servings.

Number of Servings: 4