Low Carb "Jambalaya" and Cauli Rice

Low Carb
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 250.9
  • Total Fat: 11.6 g
  • Cholesterol: 90.4 mg
  • Sodium: 889.5 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 24.0 g

View full nutritional breakdown of Low Carb "Jambalaya" and Cauli Rice calories by ingredient


Introduction

This is by no means an authentic version of Jambalaya. I am simply using some common ingredients in the dish and making them Low Carb. This is by no means an authentic version of Jambalaya. I am simply using some common ingredients in the dish and making them Low Carb.
Number of Servings: 8

Ingredients

    1 package (rougly a pound) of Andouille Sausage, cut in rounds
    2 medium green bell peppers, diced
    1 medium onion, diced
    2 garlic cloves, minced
    2 chicken breasts, boneless/skinless & cut in pieces
    small bag of shrimp, thawed from frozen or fresh (roughly a pound)
    2 chipotle peppers in adobo, sliced & to taste (spicy/optional)
    Creole Seasoning, to taste
    3 beef bouillon cubes in 2 cups of water (roughly)
    1 can of diced tomatoes (with or without green chilies)
    small can of plain tomato sauce (about 1/2 cup)
    1-2 tablespoons of fresh thyme
    1 head of cauliflower, raw & riced

Tips

Add any meats or veggies you like!


Directions

Chop the head of cauliflower into florets, place in a blender & cover with water. Pulse a few times until it resembles a rice-like consistency. Set aside. Keep raw.

Saute garlic, green peppers, onion and a few tablespoons of fresh thyme, in olive oil and seasoned with some Creole Seasoning. Add to the a bowl with the contents of a small can of plain tomato sauce.

Chop the chicken and the andouille sausage. Cook until brown and tender. You can boil the shrimp separately in a small pot with some Creole Seasoning.

(leaving the shrimp to be added at the very end or in your bowl)
Add in the tomato sauce mixture, canned diced tomatoes, cauliflower (raw) and cook until cauliflower is tender and all meat is cooked through/sauce heated. I add in the beef bouillon after I add the cauli-rice to get a certain consistency. It is up to you.

Serving Size: makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user BRYTTRICHARDS.