I’m on a cauliflower rice kick these days. It’s just such a great substitute for rice, I can’t get enough of it! This meal is yummy; just the right amount of spice in my opinion. But you can always add more cayenne pepper for more kick! I’ve never had real Jambalaya, so I can’t compare it to the real deal, but the trio of meats makes this dish fun.
2 Andouille sausages, sliced
2 chicken breasts, cubed
a bag of frozen shrimp, thawed & rinsed
2 garlic cloves, minced
1 yellow onion, diced
1 green pepper, diced
1 head of cauliflower, riced
1 6oz can of tomato paste
1 14.5 oz can of petite diced tomatoes, undrained
1/2 cup of chicken broth (or water)
2 T of coconut oil/olive oil/some type of fat
1 teaspoon of paprika
1 teaspoon of oregano
1/4 teaspoon of cayenne pepper (the original recipe called for 1/2 teaspoon, but I don’t like things too spicy)
salt and pepper to taste
First, prepare all your veggies and meats ahead of time (dice, rice, cube, slice). It helps when it actually time to cook. This is the longest part of the prep.
Heat a large pot over medium to high heat with your oil. Add the onions and peppers and saute until they begin to cook down (about 5-7 minutes). Add your garlic and cook for another minute.
Next add your riced cauliflower, broth, and 3 meats. Mix together and cover and cook for 10-15 minutes, or until the meat is cooked through and the cauliflower rice is tender.
Then add your can of tomatoes and paste and spices. Stir together thoroughly. Cook for another 10 minutes or so.
Serve and enjoy!