Jambalaya with Cajun Cauliflower-Rice

What can I say? Classic, with a bazillion interpretations. No sausage? Use ham and chicken. Not low carb? Make dirty rice. Vegan? Use a combo of black and red beans. It’s all good.

Jambalaya with Cajun Cauliflower-Rice
Servings: 6 // 187 calories, 7 net carbs
Cauliflower-Rice: 131 calories, 5 net carbs

Recipe: Cajun Cauliflower-Rice

1 tablespoon olive oil
1 large onion, chopped
4 medium cloves garlic, peeled
1 large red bell pepper, cored, seeded and chopped
2 celery ribs, diced
3 tablespoons fresh Italian parsley, minced
9 ounces Aidell’s Cajun-style Andouille Sausage (about 3 links), sliced
(Alternate: Aidell’s Habanero & Green Chile sausages, sliced)
1 large bay leaf
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper (adjust, depending on how much heat you want)
1/4 teaspoon chipotle powder
1 tablespoon smoked paprika
1/4 teaspoon smoked cinnamon
1 can (28 oz) diced tomatoes
1/2 cup pasture-raised chicken bone broth
1-1/2 pounds medium shrimp, peeled and deveined

Add oil to a very large nonstick saucepan or risotto pan. Over medium heat, sautĂ© onion, garlic, bell pepper and celery until onion is translucent. Add parsley, Aidell’s sausage, bay leaf, cayenne pepper, chipotle powder, smoked paprika, and smoked cinnamon. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), and bone broth. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Stir in shrimp.

While shrimp are cooking, make Cajun Cauliflower-Rice.

Cook the shrimp until they turn from translucent to opaque, and curl. Remove bay leaf. Season to taste with more cayenne pepper and/or salt.