Crockpot Jambalaya – Yummy, Healthy & Keto-friendly

easy family weeknight meal

This Jambalaya recipe is something I stumbled upon years ago and it continues to be a family favourite. Sometimes I have found that flavours can get lost in the crockpot process, but the flavours with this recipe is incredible. I have tweaked it a few times over the years to suit dietary requirements in our family, (including removing garlic and carrots), it hasn’t lost any flavour along the way.

I hope your family enjoys this recipe as much as ours!

  • 1 large onion, peeled and diced
  • 2 stalks celery, diced
  • 2 medium-sized red peppers
  • 1 15-oz can crushed tomatoes
  • c long-grain brown rice
  • 1 12-oz package of sausages (turkey, hot, italian… whichever you prefer) pre-cooked (on pan or bbq) cut into 1/2-inch-thick rounds
  • 1 tsp hot sauce
  • 2 Tbsp fresh thyme, minced (or 2 tsp dried)
  • 1 tsp sea salt
  • 1/2 tsp block pepper
  • 2 c water
  • 3 Tbsp fresh parsley, minced
  • 1 lb shrimp, peeled and deveined
  1. Spray crockpot with a olive oil based spray, and place onion, celery, peppers, tomatoes and sausage in the crockpot in that order.
  2. Add hot sauce, thyme, salt and pepper.
  3. Cover and cook on low for 8 to 9 hours.
  4. One hour before it’s finished cooking, toss in parsley and shrimp. Stir until well combined. Cook brown rice, (or cauliflower rice), separately.

Makes six servings.

crockpot jambalaya
crockpot jambalaya
crockpot jambalaya

Watch as I make this jambalaya plus other weekday dinners.