- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 317.8
- Total Fat: 19.8 g
- Cholesterol: 57.9 mg
- Sodium: 1,003.8 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.8 g
- Protein: 22.3 g
Chef_Troy's "Sham"balaya (low-carb jambalaya)Submitted by: NADALIA
IntroductionMade with grated cauliflour instead of rice! Made with grated cauliflour instead of rice!
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon white pepper
1/4 teaspoon cayenne pepper or to taste
1 tablespoon paprika
1 packet Splenda
3/4 cup of Spicy Hot V-8 juice (or chicken broth)
1 tablespoon of Worcestershire sauce
3-4 squirts of Chipotle Tabasco
1 pound andouille sausage or polska kielbasa
1 pound boneless, skinless chicken (breasts or thighs, your choice)
1 TBSP olive oil or use cooking spray (nutrition info uses oil)
1 cup diced green bell pepper (about one medium-to-large pepper)
1 cup diced celery
2 cups diced onion
1/4 cup water or chicken broth
4 cups of finely grated cauliflower (about 1/2 of a medium-sized head)
Combine the first seven ingredients (the spices) in a bowl. Set aside one tablespoon of the mixture and combine the rest with the V-8, Worcestershire sauce, and Tabasco, stirring until well blended. Set aside.
Quarter the andouille or kielbasa lenthwise and cut into 3/4-inch slices. Cube the chicken breasts into pieces slightly larger than the sausage pieces. Sprinkle the chicken with the reserved spice mixture and stir until evenly distributed.
Heat a tablespoon or so of olive oil in a very large skillet or sautee pan over medium-high heat (or spray with cooking spray if using). Add sausage and saute, stirring frequently, until the meat begins to brown and renders a little grease, about three or four minutes; add chicken and continue to sautee, stirring occasionally, until chicken is browned on all sides and just cooked through, about another five or six minutes. Remove and keep warm.
Increase heat to high. Add a bit more oil (or re-spray pan with cooking spray). Add bell pepper, celery, and onion; saute, stirring frequently, until vegetables are soft and browned. (you may wish to add a pinch or two of salt to speed browning.)Remove and keep warm.
Deglaze the pan with a quarter-cup water or chicken broth, whisking up browned bits. Add cauliflower before liquid evaporates, adding reserved spice/V-8 mixture and stirring until evenly combined. Cover pan and let the cauliflower steam for a couple of minutes, then uncover and return meats (along with any accumulated juices) and vegetable mixture to the pan, stirring until combined. Lower heat to medium-high; continue cooking, stirring frequently, until cauliflower is just tender. Serve hot.
Number of Servings: 8
Recipe submitted by SparkPeople user NADALIA.