Healthy Crockpot Jambalaya with Quinoa
This easy Crockpot Jambalaya recipe is full of flavor! Crock Pot Jambalaya is a healthy crockpot dinner recipe. This recipe uses quinoa instead of rice, poultry sausage, and has less fat and calories than traditional Jambalaya.
Servings: 6
Calories: 490kcal
Equipment
- Crockpot
- Kitchen Knife
- Strainer
Ingredients
- 1½ cups onion chopped
- 1½ cups celery chopped
- 4 cloves garlic minced
- 1 lb chicken breast boneless, skinless, cubed
- 1 lb chicken sausage Low sodium, sliced
- 30 oz diced tomatoes
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp crushed red pepper crushed
- 1 tsp tabasco sauce
- 3 cups dry quinoa
- 1 lb shrimp peeled, deveined, tails removed
- 1 tsp basil
Optional topping: diced green onions
Instructions
- Chop your onions, celery, and garlic. 1½ cups onion, 1½ cups celery, 4 cloves garlic
- Cut chicken breasts into one-inch squares and slice your sausage into half inch-thick slices. 1 lb chicken breast, 1 lb chicken sausage
- Add onions, celery garlic, chicken, sausage, diced tomatoes, thyme, oregano, crushed red pepper, and Tabasco sauce to your crockpot, and stir well. 30 oz diced tomatoes, 1 tsp thyme, 1 tsp oregano, 1 tsp crushed red pepper, 1 tsp tabasco sauce
- Cook on low for 6-7 hours, or until chicken is cooked to an internal temperature of 165°F.
- When the cook time is almost complete on your crockpot, cook your quinoa. To start, rinse your quinoa and then add it to a pot of water. Over high heat, bring the water to a boil, and then cover the pot. Reduce the heat to low, and simmer for 15-20 minutes. The basic ratio is 1 cup quinoa to 2 cups liquid. You will want to have 3 cups of cooked quinoa for this quinoa jambalaya. 3 cups dry quinoa
- Now is time to stir in the shrimp, basil, and cooked quinoa. Cover, and continue cooking until the shrimp and quinoa are heated through. 1 lb shrimp, 1 tsp basil
- Stir well, and serve topped with freshly chopped green onions.
Notes
Healthy Eating Plans
- Weight Watchers:
- 11 2025 Points
- Blue Plan Points - For every 2 ¼ cup serving or 1/6 of the pot is 6 Blue Plan Points
- Purple Plan Points - For every 2 ¼ cup serving or 1/6 of the pot is 3 Purple Plan Points
- Green Plan Points - For every 2 ¼ cup serving or 1/6 of the pot is 8 Green Plan Points
- 21 Day Fix: For the entire recipe of 21 Day Fix Jambalaya you have 12 Red Containers, 6 Yellow Containers, 6 Green Containers, and 6 Teaspoons.
- Per 2 ¼ cup serving: 2 Red Containers, 1 Yellow Container, 1 Green Container, and 1 teaspoon.
- 2B Mindset- This would be a great 2B lunch with additional vegetables as a side.
- This recipe is great for meal prep, just freeze in individual serving containers and reheat when ready to eat.
- Buy frozen chopped onions to save time.
- A small hand grater works wonderfully to “mince” cloves of garlic.
- Add salt and black pepper to your tastes before pressure cooking.
Nutrition
Calories: 490kcal | Carbohydrates: 33g | Protein: 49g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 292mg | Sodium: 1189mg | Potassium: 784mg | Fiber: 5g | Sugar: 7g | Vitamin A: 668IU | Vitamin C: 24mg | Calcium: 206mg | Iron: 6mg