Tuesday, January 12, 2010
This was delicious! It was a recipe I have been meaning to try for quite some time. Tonight was the night! This recipe was taken from Mark's Daily Apple (Primal Living for the Modern World). This is a GREAT twist on the classic Louisiana dish you know and love! Hope you enjoy... we did!
2 large chicken breasts, cut in bite-size pieces
1 lb. sausage (I used a spicy pepper sausage from Trader Joe's)
Olive oil... about 1/4 C (or less)
1 small yellow onion, chopped
1 green bell pepper, chopped
2-3 cloves garlic
1 14.5 oz. can diced tomatoes, undrained, low sodium
1.5 C low sodium chicken broth
1 tsp. dried thyme
1-2 T fresh parsley, chopped
1 large head of cauliflower
2 C shelled, deveined and cleaned shrimp (I got a 16oz bag at Trader Joe's)
some fresh ground pepper to taste!
In a large skillet, heat olive oil and brown chicken pieces and sausage over medium heat.
Add onion, bell pepper and garlic. When onion becomes translucent, transfer to a large pot and add tomatoes, broth, thyme, and parsley. Simmer.... While jambalaya is simmering make some cauliflower rice: Put cauliflower in food processor and shred until it becomes the consistency of rice. Then, add cauliflower "rice" to the mixture and simmer, uncovered for another 10-15 minutes. Add the shrimp and simmer another 5+ minutes. Add some pepper to taste!
This is approximately 4 - 1.5 C servings. (Zone blocks: 3F, 2P, 1C)
Yum... spicy and delicious... AND leftovers!!! :-)