Chef_Troy's "Sham"balaya (low-carb jambalaya)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 teaspoon dried thyme1 teaspoon salt1 teaspoon black pepper1 teaspoon white pepper1/4 teaspoon cayenne pepper or to taste1 tablespoon paprika1 packet Splenda3/4 cup of Spicy Hot V-8 juice (or chicken broth)1 tablespoon of Worcestershire sauce3-4 squirts of Chipotle Tabasco1 pound andouille sausage or polska kielbasa1 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 celery2 cups diced onion1/4 cup water or chicken broth4 cups of finely grated cauliflower (about 1/2 of a medium-sized head)
Note: grating cauliflower is very messy. I recommend using a food processor with a grating blade; if you decide to grate the cauliflower by hand, consider grating it into a bowl placed in your sink. It will contain the escapees and you can wash the mess down the drain.
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.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user NADALIA.
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.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user NADALIA.
Nutritional Info 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
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