Dinner

Maya's Slow Cooker Jambalaya is for Dinner.

Maya's Slow Cooker Jambalaya takes 30 minutes to prepare.

Maya's Slow Cooker Jambalaya takes 180 minutes to cook.

Maya's Slow Cooker Jambalaya makes 4 servings.

The ingredients for Maya's Slow Cooker Jambalaya are:

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)

Here is how you make Maya's Slow Cooker Jambalaya:

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

The nutritional information for Maya's Slow Cooker Jambalaya is:

• 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

The dietary needs meet for Maya's Slow Cooker Jambalaya is Low Carb