All the flavors of traditional jambalaya with the ease of a slow cooker and none of the carbs! This low carb jambalaya couldn't be any easier and will quickly become your family's favorite comfort food!
Place the chicken thighs in the bottom of your slow cooker.
In a small bowl, combine the paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and pepper. Sprinkle half of this mixture over the chicken.
Top the chicken with the garlic cloves, bay leaves, chopped onion, chopped celery, chopped green pepper, chicken stock concentrate, diced tomatoes, Worcestershire sauce, and sliced andouille sausages.
Cook on low for 6 hours (or high for 3 hours).
After 5 hours (or 2 ½ if cooking on high) remove the lid and stir the jambalaya, breaking the chicken into pieces as you stir. It should be very tender and shred easily. Stir in the shrimp and cauliflower rice. Return the lid to the slow cooker and cook for the remaining time.
Serve garnished with chopped green onions and hot sauce to taste.
Serving size will vary, but is approximately 1 1/2 cups. The nutrition info is only an estimate and does not include optional ingredients.