Cajun Jambalaya in the Crockpot..." /> G4G: Episode 3 – Grinds 4 Gamers


Published on February 16th, 2014 | by Grinds4Gamers


G4G: Episode 3

Cajun Jambalaya in the Crockpot

Recently, my wife and I took a trip to New Orleans.  We’d heard the food, the people and the shopping was amazing.  Now I’m no professional shopper, but I’m certainly into food and socializing, so needless to say, I felt right at home.  While we were on the trip, I made up my mind that my next video recipe would have a ‘Nallins’ theme.  So check out this amazingly healthy version of Cajun Jambalaya, made in a crock pot slow-cooker.  Don’t have a crock pot?  No problem!  This recipe can be made on the stove set to low, low heat.  Cook time may be vary on the shorter side.  So check out the video already!


3 cans of diced tomatoes

1 6oz can of tomato paste

1 can of red beans (for red bean/cauliflower mixture, optional)

2 red bell peppers

2 Pasilla peppers

1 large yellow onion

2 cloves of garlic

3 celery stalks

1 jalepeno

3-4 chicken breasts

10-15 shrimp, tails removed, deveined

1 large head of cauliflower

Grass-fed cow butter or Ghee



1 tsp of Paprika

1 tsp of Cayenne

1 tsp of Chili Powder

1/2 tsp of Black Pepper

1/2 tsp Sea Salt

1/2 tsp Garlic Powder

Pinch of Celery Salt





Chop the peppers (red, pasilla and jalepeno), onions & celery stalks into bite-sized pieces.  Open the cans of diced tomatoes and tomato paste and pour into the crock pot.  Put in the chopped veggies.  Cut the chicken breasts into chunks and place them into the crockpot.  Sprinkle some Cajun spice mix over the top and mix all ingredients well, right in the crock pot.  Cover and set the crock pot on low for 6-7 hours, stirring each hour.  You can also set to high for 3-4 hours, but you get better, more savory flavor and “fall apart” chicken with the longer method.  Taste and increase seasoning as desired.

Red Beans & Cauliflower Rice:

Open can of beans, drain the snot and rinse well.  Strip the leaves off the cauliflower, wash and pull off the florets.  You’ve got a couple of choices here.  You can boil or steam the cauliflower.  The goal is to cook it enough so it’s mashable.  To check if it’s ready, take a fork and place it in the cauliflower.  If the fork easily sinks into the cauliflower, you’re ready to mash.  Drain all water, add about a teaspoon of ghee (clarified butter) or grass-fed cow butter and a pinch of the Cajun spice mix.  Mash with a potato masher until the consistency of the cauliflower is similar to rice.  Next, place in a hot skillet with some ghee, olive oil or coconut oil and slightly brown.  While it’s cooking, mix in the beans.



Once the shrimp is cleaned, tails removed and they are de-veined,  you have a choice here.  To cook them inside the crock pot, simply put them in the crock pot for the last 30 minutes of the cook.  To cook them separately, place them into a hot skillet with some ghee, olive oil or coconut oil and some garlic.  Sprinkle in some Cajun spice mix and cook until the translucence of the shrimp is gone.  Shrimp cooks relatively quickly, usually about 7-10 minutes in a hot skillet.

Build your meal!

On a plate or in a bowl, spoon in a bed of red beans & cauliflower.  With a ladle or scoop, spoon on a heaping scoop of jambalaya from the crock pot.  Top with a few shrimp, garnish with some cilantro, green onion, chopped jalepeno and some Tabasco (TM) Sauce!  Enjoy this spicy plate..A healthy version of a ‘Nallins Classic!

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About the Author

Kash is the creator of Grinds 4 Gamers and the Founder of MOG Nation Gaming & a Co-Host on the Wildcast Podcast. I'm a busy & humble public servant, daddy, hubby, game geek, Crossfit Coach and self-proclaimed Paleo chef. Need help with min-maxing your life? Hit me up at

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