A flavorful and hearty low-carb Cajun jambalaya made in a slow cooker, perfect for a comforting meal.
Chop the onion, green pepper, and celery into small pieces.
Use a sharp knife to make chopping easier and safer.
Mince the garlic cloves.
Crush the garlic slightly before mincing to release more flavor.
Add the chopped vegetables, minced garlic, diced tomatoes, turkey sausage, smoked sausage, pepper, salt, dried thyme, and dried parsley to the slow cooker.
Layer the ingredients evenly to ensure even cooking.
Set the slow cooker to low and cook for 6-8 hours, or on high for 3-4 hours.
Avoid opening the lid during cooking to maintain the temperature.
If the shrimp is uncooked, add it to the slow cooker for the last hour on low or the last 30 minutes on high. If the shrimp is cooked, add it for the last 15 minutes of cooking.
Stir gently after adding the shrimp to ensure even distribution.
Serve the jambalaya hot, garnished with fresh parsley if desired.
Pair with a side of crusty bread or a green salad for a complete meal.
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