Jambalaya is a great meal to cook on Sunday. This way, you can eat it during the week as well.
It tastes great re-heated and is very filling!
Ingredients:
2 andouille sausage, sliced
2 chicken breasts, cubed
10 oz of shrimp (tail off)
2 garlic cloves, minced
1 yellow onion, diced
1 green bell pepper, diced
1 head cauliflower, riced
1 (6oz) can tomato paste
1 (14oz) can diced tomatoes, undrained
1 cup chicken broth
1 teaspoon of creole seasoning
2 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon cayenne pepper
salt and pepper, to taste
Instructions
Dice all your veggies, put them to the side. Then in a food processor dice the cauliflower and toss it in and have the shredder on this will create the “rice” for the jambalaya.
Now heat a large pot over medium-high heat with your olive oil. Add garlic, onion, and green bell pepper to begin to cook down.
- Once the onion is slightly brown, add your cauliflower, broth, chicken, shrimp and sausage. Mix together. Cover and let cook for about 5 minutes.
- Next add your tomatoes, tomato paste, and spices. .
- Cover and let cook for another 5-8 minutes or until cauliflower is tender and meats are cooked through.
- Let sit for around 5 minutes to cool
*For a vegetarian modification just do not include, chicken sausage or shrimp instead add extra veggies.
Enjoy!
Fit Chic