Jambalaya & Cauliflower Rice

I recently got a new Paleo cookbook, The Primal Blueprint Cookbook and thought I would try a new recipe for dinner tonight!

Not only was this Jambalaya delicious, but the idea of cauliflower rice is genius! If you have picky eaters in your family or are trying to incorporate more veggies into your diet, cauliflower rice is a great way to sneak cauliflower into to any meal. If you are adding cauliflower rice to a soup or stew you do not need to cook it ahead of time. However, if you are serving cauliflower rice alone as a side you will want to steam it briefly before grating in the food processor.

Jambalaya & Cauliflower Rice 

gluten-free, grain-free, soy-free, peanut-free, tree nut-free, seed-free, sugar-free, fish-free, bean & legume-free

Ingredients:

  • 1/2 lb Andouille sausage, cut into slices
  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 2 green bell peppers, chopped
  • 3 garlic cloves, minced
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/8 tsp cayenne pepper
  • 1 (28 oz) can diced tomatoes
  • 1 cup chicken broth
  • 1/2 head cauliflower
  • 1 lb shrimp, shells and tails off (I used pre-cooked)
  • 4 scallions, finely chopped
  • shredded Swiss cheese (optional)

Cook sausage in olive oil in a large, deep pot until browned.
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Add onion and peppers and cook until soft.
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Add garlic, spices, tomatoes, and chicken broth.
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Simmer with lid on for 10 minutes. While this simmers, prepare cauliflower rice. Cut cauliflower into small florets and grate in a food processor until texture resembles rice.
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Add cauliflower to pot and simmer another 10 minutes. Add shrimp and simmer for 5 minutes until cooked through and cooked (I just thawed some frozen peeled and deveined shrimp).
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Garnish with green onions and cheese.
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Can’t wait to eat more of this as leftovers for lunch later this week! It was a delicious way to start out my journey through The Primal Blueprint Cookbook!

Comments

  1. Excellent, the recipes are back.

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