Jambalaya - THM S

I found the original recipe on LovingMyNest.com. But the link isn't working so I can't direct you to it at the moment.

3 cups chicken broth
4 bell peppers
1 large onion, chopped
1 large 32oz., can of diced tomatoes (leave in juice)
2 garlic cloves, diced
2 bay leaves
1 lb large shrimp raw and deveined (optional - I don't add it to mine)
4 ounces chicken diced
1 pkg spicy Andouille sausage
1 head of cauliflower graded into a fine rice consistency
2 cups okra
2 tsp Cajun Seasoning

Split all ingredients except the chicken broth into 2 zip lock bags.  On the day of cooking add chicken broth and cook on low for 6 hours.

Print the recipe HERE


  1. Is the bell peppers for this, the green ones or the red ones from the prep list?

  2. Ma'am,

    When you split, bag & freeze these recipes are you including the meat in the bag with everything else? I assume you would just bag/freeze the other ingredients and when it's time to make have the meat thawed and ready, correct? Thanks.

    1. You can do it that way if you want. For this recipe I have the meat cooked before and add it when I put everything together in the bag to freeze.

  3. When ready to cook, do you take one bag and add 3 cups chicken broth or only 1.5 cups chicken broth?

  4. Looks good! I would suggest adding shrimp, if using, during the last 20 minutes. It gets a rubbery texture when overcooked.

    1. Thank you. I don't cook with Shrimp so I had no idea.

  5. Do you cook the chicken and sausage prior to prep or throw it In raw?

  6. Michelle, I just found these freezer recipes from the THM Facebook page. Thank you so much for doing this! I so much appreciate all of your hard work, and am excited to try them all out. I especially appreciate the shopping list!!


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