That’s not Jambalaya
OK, I know that purists will say that this is not real jambalaya just like I scoff at those who put beans in their chili. It’s all good on both counts. The bottom line is, this recipe has massive flavors with a very small caloric footprint. It’s macro friendly, and wholly satisfying.
The way the flavors layer in as it cooks creates a rich, hearty, deeply flavored meal that you’ll want in your regular rotation. If you need the carbs, It’s easy to add some cooked white rice or replace the cauliflower altogether. As we’ve been trying to lean things up a bit, the cauliflower does the trick most of the time.
All the meats
For me, the only truly required meat in this dish is the Andouille. We used to be able to find raw chicken Andouille which was IDEAL, but I haven’t seen it in a while. I’ll put that on my list to try and create. Regardless, you’ll likely only be able to find pre-cooked Andouille. If you’re trying to keep this on the lean side, check the labels and pick your poison.
As for the chicken and shrimp, that’s 100% up to you. Add it, don’t add it. Do what makes ya happy!
All the veggies
The real star of this dish is the veggie mix and the loads of spices. You could even just make the veggie mix and add meat later. Again, it’s all up to you.
You’ll roux the day…
You could certainly kick the veggie cooking off with a roux and that would be deliciouis but that’s an option for the full-bore version of this recipe. I purposely left the roux out to keep this meal light. Try it the lean way if you’re trying to eat healthier. I promise you won’t be dissapointed.
No matter what, play around with this dish. There’s plenty of room to be creative and put your own twist on it.
You know the deal…..
Get creative and get cooking!
Riced Cauliflower Jambalaya
Equipment
- Large Enameled Dutch Oven
Ingredients
- 2 cups Cauliflower Riced
- 1 Green Bell Pepper
- 1 Yellow onion
- 3 Ribs Celery
- 2 Cloves Garlic
- 1/4 Cup Chopped Parsley
- 2 Tbsp Cajun Seasoning (or more to taste)
- 2 tsp Smoked Paprika
- 1 15 oz Can Crushed Tomatoes
- 1 10 oz Can Can Tomato Sauce
- 1 Cup Chicken stock
- 1/2 tbsp Worchestershire sauce
- 1 tsp Kitchen Bouquet
- EVOO As needed
- Tobasco To Taste
- 2 Links Andoiuille Sausage
- 1 lb Boneless Skinless Chicken Breast
Instructions
Prepare all the vegetables
- If you’re working with a whole head of cauliflower, remove the stem, cut into chunks and run through the grater of the food processor
- Medium dice the onion, celery, and green pepper.
- Mince the garlic cloves
Cook the meat
- Add a tablespoon of EVOO to a large enameled dutch oven or pan and heat to medium / medium-hot. There is a lot of volume in this recipe.
- If your andouille is precooked, slice and add to the dutch oven in an even layer. After 3-4 minutes stir until browned all over. Remove to a bowl leaving all oil and fond in the pan.
- Cut the chicken into small bite size chunks. Season with cajun seasoning and add the chicken to the dutch oven. Cook for 4 minutes then begin to stir and saute until cooked through. Move the chicken to the bowl with the sausage.
Cook the veggies
- Lower the heat in the dutch oven to medium. If the dutch oven is dry, add a drizzle of EVOO and add the bell pepper, onion, celery. Season with the cajun seasoning and stir regularly.
- Cook the veggies for 3-4 minutes until they soften. Add the minced garlic and stir well.
- Add the cauliflower and reseason with cajun seasoning. Stir well and saute for 5 minutes untin the cauliflower smell starts to go away.
Bring it home
- Add the crushed tomatoes, tomato sauce, worchestershire sauce, a tsp-ish of Tobasco, the smoked paprika, kitchen bouquet, and 1 cup of chicken stock.
- Once the liquid starts to bubble, stir well and let simmer for about 5 minutes.
- Give it a taste and adjust seasoning if necessary.*
- Once the mix gets thick, kill the heat and add 1/2 the parsley and stir.
- Garnish with parsley and lemon and crush it guilt free!!
Notes
- You could certainly kick the veggie cooking off with a roux and that would be deliciouis but that’s an option for the full-bore version of this recipe. I purposely left the roux out to keep this meal light. Try it the lean way if you’re trying to eat healthier. I promise you won’t be dissapointed. If you do go the roux route, you will need more liquid.
- Any or all of the meats are optional, but that Andouille sausage really adds a ton of flavor.
- I usually add a s**t-ton more spice to this mix. We like the heat so we bring it. A great option to add big flavor without the sodium is a lite or sodium free cajun seasoning in addition to the regular. Tony Chachare has some great options…. and don’t tell my east coast pals, but I’ve been known to sneak some Old Bay in there as well.
- Shrimp would be a great addition to this as well.
