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Jambalaya
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Spicy Jambalaya with Lime Cauliflower “Rice”

Ingredients

Gumbo:

  • 12 Aidell’s Cajun Style Chicken Sausages
  • 1 Yellow Onion
  • 1 Green Bell Pepper
  • 24 Stalks of Celery
  • 2 Tablespoon Olive Oil
  • 2 Cup Tomato Sauce
  • 2 Cup Finely Diced Tomatoes
  • 2 Cup Chicken Broth
  • 6 Tablespoons Tomato Paste
  • 3 Clove of Garlic
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1/2 Teaspoon Red Pepper (spicy)
  • 1  Teaspoon Paprika 1 Teaspoon Oregano 1 Teaspoon Dried Basil

Rice:

  • 1 Head Cauliflower
  • 1/3-Cup Chicken Broth
  • 2 limes
  • 1/2 Teaspoon Sea Salt
  • 1/2 Teaspoon Black Pepper
  • 4 Cloves of Garlic

Instructions

  1. Chop up the bell pepper, celery and onion. Dice the garlic.
  2. In a large frying pan add the olive oil, sauté the garlic, bell pepper, celery and onion for 5 minutes on high heat.
  3. Slice the chicken sausage into ¼ inch slices.
  4. Add the sausage and shrimp to the mixture and sauté for 3 more minutes.
  5. Finally, add the tomato sauce, diced tomatoes (canned or fresh, dice extra fine), chicken broth, tomato paste, garlic powder, onion powder, red pepper, paprika, oregano, basil.
  6. Stir until all the ingredients are combined and simmer on low heat.
  7. While the jambalaya simmers, prepare the cauliflower rice.
  8. "Rice" the cauliflower in a food processor by pulsing it until it is in fine small pieces.
  9. Dice the garlic.
  10. Add the garlic, cauliflower and chicken broth to a medium frying pan.
  11. Sauté on high, stirring occasionally.
  12. Juice the lime over the rice.
  13. Grate 1 teaspoon of lime rind and add that to the rice as well.
  14. Sauté for 8-10 minutes until rice is tender. Season with sea salt and pepper.
  15. To serve, Scoop 1 ½ Cups of jambalaya in a bowl and top it with 1/8th cup of cauliflower rice

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