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, sauté 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.