Thursday, January 10, 2013
Spicy Jambalaya with Lime Cauliflower “Rice”
Everyone wants something to snuggle up to and warm them up durring 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”
Gumbo:
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
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/4-1/2 Teaspoon Red Pepper (spicy)
1/2 Teaspoon Paprika
1/4 Teaspoon Oregano
1/4 Teaspoon Dried Basil
1/4 Teaspoon Oregano
1/4 Teaspoon Dried Basil
2 Teaspoon Worcestershire Sauce
Rice:
½ Head Cauliflower
1/8-Cup Chicken Broth
1 lime
¼ Teaspoon Sea Salt
¼ Teaspoon Black Pepper
2 Cloves of Garlic
1.
Chop up the bell pepper, celery and onion. Dice
the garlic. In a large frying pan add the olive oil, 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, dice 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. "Rice" the cauliflower in a food processor by pulsing it
until it is in fine small pieces. Dice the garlic.
Add the garlic, cauliflower and chicken broth to a medium frying pan. Sauté
on high, stirring occasionally. Juice the lime over the rice. Grate 1 teaspoon
of lime rind and add that to the rice as well. Sauté for 8-10 minutes until
rice is tender. Season with sea salt and pepper.
3.
To serve, Scoop 1 ½ Cups of jambalaya in a bowl and top it with 1/8th cup of cauliflower rice.
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