Thursday, January 10, 2013

Spicy Jambalaya with Lime Cauliflower 'Rice'

Everyone wants something to snuggle up to and warm themselves up during cold winter nights. This dish is it! The lime rice is refreshing after each bite of sizzling hot jambalaya!

Spicy Jambalaya with Lime Cauliflower 'Rice'


3 Aidell’s Cajun Style Chicken Sausages
½ lb. medium shrimp
½ yellow onion
½ green bell pepper
2 stalks of celery
1 tablespoon olive oil
1 cup tomato sauce
1 cup finely diced tomatoes
1 cup chicken broth
3 tablespoons tomato paste
1 clove of garlic
2 teaspoons Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
¼-½ teaspoon red pepper (depending on desired spice level)
½ teaspoon paprika
¼ teaspoon oregano
¼ teaspoon dried basil

½ head of cauliflower
⅛ cup chicken broth
1 lime
2 cloves of garlic
¼ teaspoon sea salt
¼ teaspoon black pepper

1       1. Chop up the bell pepper, celery, and onion. Dice the garlic. In a large frying pan, add the olive oil and sauté the garlic, bell pepper, celery, and onion for 5 minutes on high heat. Slice the chicken sausage into ¼-inch slices. Add the sausage and shrimp to the mixture and sauté for 3 more minutes. Finally, add the tomato sauce, diced tomatoes (canned or fresh, diced extra fine), chicken broth, tomato paste, garlic powder, onion powder, red pepper, paprika, oregano, basil, and Worcestershire sauce. Stir until all the ingredients are combined, and simmer on low heat.
2. While the jambalaya simmers, prepare the cauliflower rice.  Turn the cauliflower into 'rice' with a food processor by pulsing it until it is in fine small pieces. Dice the garlic. 

3. Add the garlic, cauliflower, and chicken broth to a medium frying pan. Sauté on high, stirring occasionally. Juice the lime over the rice. Grate one teaspoon of lime rind and add that to the rice as well. Sauté for 8-10 minutes or until rice is tender. Season with sea salt and pepper. To serve: scoop 1 ½ cups of jambalaya in a bowl and top it with  cup of cauliflower rice. 
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