Skip to content Skip to sidebar Skip to footer
Home / cauliflower / jambalaya / recipe / rice

Cauliflower Rice Jambalaya Recipe

Post a Comment
Table of Contents [Show]

One Skillet Riced Cauliflower Jambalaya Earthbound Farm
One Skillet Riced Cauliflower Jambalaya Earthbound Farm from www.earthboundfarm.com

Description

Jambalaya is a popular dish from Louisiana, traditionally made with rice and a mix of meat and vegetables. This recipe offers a twist on the classic by using cauliflower rice instead of traditional rice. The result is a healthier, low-carb version of the dish that still packs a punch of flavor and spice.

Prep Time

The prep time for this recipe is about 15 minutes.

Cook Time

The cook time for this recipe is about 30 minutes.

Ingredients

  • 1 head of cauliflower
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 celery stalks, diced
  • 1 can diced tomatoes (14 oz)
  • 1 tablespoon tomato paste
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 pound andouille sausage, sliced
  • 1 pound shrimp, peeled and deveined
  • Salt and pepper to taste
  • Garnish: chopped parsley and sliced green onions

Equipment

  • Food processor or grater
  • Large skillet or wok

Method

  1. Cut the cauliflower into florets and pulse in a food processor until it resembles rice. Alternatively, you can grate the cauliflower using a box grater.
  2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
  3. Add the green and red bell peppers and celery and sauté for another 3-4 minutes until the vegetables are softened.
  4. Add the cauliflower rice to the skillet and stir to combine with the vegetables. Cook for 5-6 minutes until the cauliflower is tender.
  5. Add the diced tomatoes, tomato paste, Cajun seasoning, and dried thyme to the skillet and stir to combine. Cook for another 3-4 minutes until the mixture is heated through.
  6. Add the sliced andouille sausage to the skillet and cook for 5-6 minutes until the sausage is browned and cooked through.
  7. Add the shrimp to the skillet and cook until the shrimp are pink and cooked through, about 2-3 minutes.
  8. Season with salt and pepper to taste.
  9. Garnish with chopped parsley and sliced green onions before serving.

Notes

This recipe can easily be made vegetarian by omitting the sausage and shrimp and using vegetable broth instead of chicken broth.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 250
  • Carbohydrates: 10g
  • Protein: 20g
  • Fat: 15g
  • Saturated Fat: 5g
  • Cholesterol: 120mg
  • Sodium: 800mg
  • Potassium: 500mg
  • Fiber: 3g
  • Sugar: 5g
  • Vitamin A: 25%
  • Vitamin C: 90%
  • Calcium: 6%
  • Iron: 15%

Recipe Tips

  • If you don't have Cajun seasoning on hand, you can make your own by mixing together paprika, garlic powder, onion powder, cayenne pepper, dried oregano, and dried thyme.
  • Make sure to pat the shrimp dry with paper towels before adding them to the skillet to prevent them from releasing too much moisture and making the dish watery.
  • If you prefer a spicier jambalaya, you can add more Cajun seasoning or a dash of hot sauce to the dish.
  • This recipe makes a great meal prep option as it can be stored in the refrigerator for up to 4 days and reheated for a quick and easy lunch or dinner.

Enjoy this healthier twist on the classic jambalaya!


Post a Comment for "Cauliflower Rice Jambalaya Recipe"