Jambalaya
Recipe by Mandy Pagano
Recipe originally published on KetovangelistKitchen.com on 2/9/19. It has been lightly edited for re-publication.
I've mentioned my love of Louisiana cooking a time or two. Jambalaya is a long-time favorite. Andouille sausage, chicken, shrimp, and Cajun spices slow-simmered and served over rice is quite the treat.
Obviously, the traditional rice and roux are out, but that doesn't mean you can't use the rest of it (and some friendly substitutes) to make an awesome, comforting dish that's a crowd-pleaser.
Notes: Be sure to look for an andouille that's free of (or very low in) sugar, and check the labels on your Cajun seasoning to make sure there are no nasties lurking there. If you can't find a clean Cajun seasoning that includes file powder, its ok to just add a pinch yourself, or leave it out if you can't get it. It will be a little less authentic without the file, but it's still delicious!
[tasty-recipe id="2773"]
Ingredients
- 1/2 c (4 fl oz/ 118 ml) avocado oil
- 2 oz (57 g) green bell pepper, diced
- 2 oz (57 g) onion, diced
- 2 oz (57 g) celery, diced
- 1 tsp glucomannan powder
- 3 cloves garlic, minced
- 1 1/2 lb (24 oz/ 680 g) andouille sausage, sliced 1/4" thick on the bias
- 2 lb (32 oz/ 907 g) chicken breast, cubed
- 3 c (24 fl oz/ 739 ml) chicken broth
- 2 tsp Cajun seasoning (look for one that includes file powder)
- 3/4 oz (21 g) fresh parsley, chopped
- 1/2 tsp salt
- fresh pepper, to taste
- 1/2 lb (8 oz/ 227 g) medium shrimp, shelled, tail-off, and deveined
- 24 oz (680 g) riced cauliflower, cooked al dente
Instructions
- In a large stockpot, heat the oil over medium.
- Once the oil is hot, add the trinity vegetables and then sprinkle with the glucomannan powder.
- Cook over medium until the vegetables are tender and beginning to brown to your liking.
- Add the garlic and cook another 30 seconds, or until fragrant.
- Add the sausage to the pot and continue cooking, to slightly brown the sausage.
- Once the sausage begins browning, add the spices, broth, and chicken.
- Bring to a boil, then reduce heat to a simmer.
- Simmer with the lid off, for 2 hours.
- Ten minutes before the time is up, add shrimp to the pot. Once the shrimp is pink and cooked through, it's done.
- Serve each portion over al dente caulirice. Alternatively, you may add the cooked caulirice to the pot right before serving and mix well.
Nutrition
- Serving Size: 1/12 recipe
- Calories: 383 cal
- Fat: 20.6 g
- Carbohydrates: 5.7 g
- Fiber: 1.96 g
- Net Carbs [total carbs - (fiber + sugar alcohol)] : 3.7 g
- Protein: 43.2 g
