Slow cooker jambalaya — Guac
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Macros (per serving)

Fat

47%

(22 g)

Protein

37%

(39 g)

Carbs

16%

(17 g)

12 g Net,

5 g Fiber

424 Calories (per serving)

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Meat dishes

Slowcooker Recipes

Poultry & Wild Recipes

Slow cooker jambalaya

Ingredients

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Cauliflower

1 piece

Chorizo

200 g

Chicken breast

500 g

Onion

2 pieces

Celery

2 stalks

Spring onion

3 pieces

Chicken stock

100 ml

Black pepper

to taste

Salt

to taste

Fresh coriander

4 Tbsp

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

5 hr 0 min

1

Cut the chicken fillet into cubes, the chorizo and celery into slices, the onion into half rings, the spring onion into large pieces and finely chop the fresh coriander.

2

Cut the cauliflower into florets and grate them with a food processor into grain-sized rice.

3

Add the cauliflower rice together with chorizo, chicken, onions, celery, spring onion and broth to the slow cooker and mix well.

4

Put the slow cooker on the low setting and let it cook in 4 to 5 hours.

5

Season to taste with salt and pepper (if necessary) and garnish with fresh coriander.

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Details

Allergens

Celery, Pork

Diet

Paleo, Keto

Course

Dinner

Cooking equipment

Slowcooker, Food processor

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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