EASY JAMBALAYA
1 medium cauliflower, grated, 20 ounces *
1 green pepper, coarsely chopped, 6 ounces
2 stalks celery, coarsely chopped
1 small onion, diced, 2 1/2 ounces
2 cloves garlic, minced
2-3 boneless chicken breasts, cubed
8 ounces smoked sausage, sliced
8 ounces ham, cubed
14.5 ounce can diced tomatoes, undrained
8 ounce can tomato sauce, 3/4 cup
3 teaspoons Cajun Seasoning
Salt and pepper, to taste
Cooking oil
Heat about 2 tablespoons oil in an 8-quart Dutch oven or pot. Sauté the peppers, celery, onion, garlic, chicken and Cajun seasoning, on medium-high heat, until the chicken is nearly done. Add the sausage, ham and cauliflower. Mix well. Stir in the tomatoes and tomato sauce. Bring to a boil, turn down to low. Cover and simmer about 20 minutes until the cauliflower is tender, but not mushy. Season to taste with salt and pepper.
Makes 8-12 servings
Can be frozen
* See my Faux Rice recipe for tips for grating cauliflower.
Per 1/8 Recipe: 265 Calories; 15g Fat; 22g Protein; 11g Carbohydrate; 3g Dietary Fiber; 8g Net Carbs
Per 1/12 Recipe: 177 Calories; 10g Fat; 15g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
My husband gave this a big thumbs up! It's basically my regular jambalaya recipe with cauliflower instead of rice. My son couldn't taste the difference, but he did say that the texture was slightly different than real rice. The carb count is pretty high for this dish, but if you deduct the fiber, it's not so bad and most of the carbs come from very good veggies. Click the photo to see a close-up.