Low Carb Crock Pot Jambalaya |
|
 |
Prep Time: 7 Minutes Cook Time: 413 Minutes |
Ready In: 420 Minutes Servings: 4 |
|
I found this recipe on a low carb recipe site and I served it last night (my husband has been begging me to make Jambalaya and I finally found a low-carb version). It was excellent, easy to make, and had a nice kick to it (I added extra hot sauce, which might explain why it had a nice kick to it :-). If you are not eating low-carb, then I am sure you can add some rice to it (or serve it on top of rice). Enjoy! Ingredients:
1 cup chopped onion |
1 cup chopped green pepper |
1 cup chopped celery |
2 garlic cloves (chopped or minced) |
1 (28 ounce) can diced tomatoes, undrained |
2 cups turkey sausage or 2 cups smoked sausage, chopped |
3/4 lb prawns (cooked or uncooked) or 3/4 lb shrimp, peeled, deveined (cooked or uncooked) |
1/8-1/4 teaspoon hot sauce (or more, depending on desired heat) |
1/4 teaspoon pepper |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1 tablespoon dried parsley |
Directions:
1. Add all ingredients, except shrimp, and stir well.
2. Cook on low for 6-8 hours (or on high for 3-4 hours).
3. If shrimp is uncooked, add to crock pot for last hour (low) or last 1/2 hour (high).
4. If shrimp is cooked, add to crock pot for last 15 mins of cooking time.
|
|