Healthy Italian Style Crock-Pot Jambalaya


1 lb. turkey sausage (parboiled before dicing)

1 lb. boneless, skinless chicken (diced)

1 lb. beef chunks (optional, lean grass-fed)

1 medium onion, diced

2 medium potatoes, diced

1 yellow, orange & red pepper, diced

4 cloves garlic, minced

1 can organic diced tomatoes (14.5 ounces, no salt added)

3/4 cup red cooking wine

2 tablespoons EVOO

1 tablespoon lemon juice

1/2 teaspoon sea salt (or Himalayan salt)

1 tablespoon parsley flakes

1 teaspoon oregano

1/2 teaspoon black pepper

3/4 teaspoon cumin

Pinch of cayenne pepper (or more, depending on how much heat you can handle)

1/2 cup low-sodium chicken stock

Preparing your Jambalaya:

-Heat 2 tablespoons olive oil in a frying pan or large sauce pan. When hot, add diced chicken, beef, sausage and sauté for about 4 minutes until lightly browned. Put onions, peppers, potatoes and garlic in bottom of Crock-Pot. Add browned meats.

In a bowl, combine tomato sauce, diced fire roasted tomatoes, lemon juice, red cooking wine. sea salt, parsley flakes, oregano, black pepper, cumin, cayenne pepper and chicken broth and stir. Pour over the meat, and lightly toss. Cover; cook 5-6 hours on high or 7-8 hours on low.

6 servings. (approx. 1 1/2 cups)

CONTAINER EQUIVALENTS (per serving) 1/2 green 1 yellow, 1 red, 1 tsp.




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