Healthy Jambalaya (Whole30, Low Carb, Paleo) Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 pound sausage like Aidell’s chicken-apple sausage for Whole30, sliced
1 ˝ tablespoons olive oil or avocado oil
4 cloves garlic minced
1 red bell pepper deseeded and chopped (about 1 ˝ cups)
1 green bell pepper deseeded and chopped (about 1 ˝ cups)
1 stick celery thinly sliced
˝ of one onion chopped
1 ˝ – 2 tablespoons Cajun seasoning
1 teaspoon black pepper
˝ – 1 ˝ teaspoons salt use ˝ teaspoon if your Cajun seasoning contains salt, up to 1 ˝ teaspoons if it doesn't
⅛ teaspoon cayenne pepper optional
2 14.5-ounce cans fire-roasted tomatoes 29 ounces total
1 cup chicken broth
5 cups frozen cauliflower rice
1 pound medium raw shrimp peeled
green onions sliced, for garnish
fresh parsley chopped, for garnish
Louisiana hot sauce to serve, optional
|
|
Directions: |
Directions:In a large heavy-bottomed pot or Dutch oven, heat ˝ tablespoon olive or avocado oil over medium heat. Add sliced sausage and cook until browned on both sides, stirring occasionally. Transfer sausage to a plate.
Add 1 tablespoon oil. Add garlic, onion, bell pepper, and celery; sauté until softened, about 5-7 minutes over medium heat.
Add Cajun seasoning, starting with 1 ˝ tablespoons, black pepper, salt, and optional cayenne pepper to pot; stir. Add tomatoes, chicken broth, and sausage to pot, and stir to mix.
Bring mixture to a boil then reduce heat to low; simmer for 25-35 minutes or until thickened and liquid is reduced.
Stir in shrimp and cauliflower rice. Cook on low, stirring regularly until rice is heated through and shrimp turn pink and no longer translucent. Don't overcook the shrimp.
Ladle into bowls and top with sliced green onions and parsley. Serve with Louisiana hot sauce. |
|
Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:PREP 10 minutes COOK 45 minutes Total time 55min |
|
This recipe for Healthy Jambalaya (Whole30, Low Carb, Paleo) is from