CAULIFLOWER JAMBALAYA

Jun 14

The six years I lived in New Orleans definitely left their mark on my cooking. Jambalaya is a typical Southern dish of Spanish, French, and West African influence. The seafood, chicken and sausage can be exchanged according to your preference. Substituting the rice with cauliflower does not diminish the taste and makes it SCD legal!

SERVES 4

INGREDIENTS
1/2 cup butter
1 pound boneless skinless chicken breast
2 cloves garlic
1/2 cup green onion, chopped
1/2 cup red onion, chopped
1 green bell pepper, chopped
1/2 cup chopped celery
1 jalapeño, minced
1 pound SCD legal Andouille sausage cut into 1/2”pieces OR seafood version: 1/2 pound raw shrimp & 2 dozen raw oysters
1 jar 18.3 oz. whole tomatoes (I use Jovial 100% Organic Whole Tomatoes)
1 tsp salt
1 bay leaf
1cup low sodium vegetable broth (I use Pacific Foods Organic Vegetable Broth)
1 tsp Old Bay seasoning
4 cups cauliflower rice

INSTRUCTIONS
Season the chicken with salt and pepper.
In a large stockpot, melt butter and fry chicken for 7 minutes each side. Remove from pot and cut the chicken into small pieces. Set aside.

Add garlic, onions, celery, bell pepper, and jalapeño to the pot and fry for 5 minutes until onions turn translucent.

Add sausage or seafood and cook for three minutes.
Add tomatoes, broth, salt, bay leaf, and Old Bay seasoning. Cook for 30 minutes.

Add cauliflower rice and cook for three to five more minutes.

Season with salt, pepper, and Old Bay seasoning to your liking.