It's the engineering and the dampness (OK, so perhaps not the stickiness) and the music and the sustenance, gracious goodness the nourishment! Since really, is there anything superior to genuinely valid Cajun nourishment around each corner? Indeed, just maybe the way that you can pursue everything down with a lot of nearby lager and two or three fine beignets.
Or on the other hand perhaps that you can influence everything home to with the exception of way more beneficial, Whole30 agreeable, and low carb (even keto!). The mystery? A real jambalaya formula with a brisk substitution of cauliflower rice for white rice.
Include more oil and sauté your Cajun "sacred trinity" (onions, chime peppers, and celery), alongside the garlic, until diminished. Include your seasonings, from Cajun flavoring to cayenne pepper, and blend. Pour in tomatoes and chicken juices, at that point heat blend to the point of boiling.
- 1 pound sausage like Aidell's chicken-apple sausage for Whole30, sliced
- 1 1/2 tablespoons olive oil or avocado oil
- 4 cloves garlic minced
- 1 red bell pepper deseeded and chopped (about 1 1/2 cups)
- 1 green bell pepper deseeded and chopped (about 1 1/2 cups)
- 1 stick celery thinly sliced
- 1/2 onion chopped
- 1 1/2 - 2 tablespoons Cajun seasoning
- 1 teaspoon black pepper
- 1/2 - 1 1/2 teaspoons salt The amount will depend on if your Cajun seasoning has salt
- 1/8 teaspoon cayenne pepper optional
- 2 14.5-oz cans fire-roasted tomatoes
- 1 cup chicken broth
- 5 cups cauliflower rice
- 1 pound medium raw shrimp peeled
- green onions sliced, for garnish
- fresh parsley chopped, for garnish
- Louisiana hot sauce to serve, optiona
Instructions
- In a large heavy-bottomed pot or Dutch oven, heat 1/2 tablespoon olive or avocado oil over medium heat. Add sliced sausage and cook until browned on both sides, stirring occasionally. Remove 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 1/2 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.
Read more our recipe White Barbecue Sauce #dinnerrecipe #food
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