Photo Credit:Polka Dotted Blue Jay
My husband and I are going on a business trip in a few weeks to New Orleans and I am wanting to get myself in the mood for all I am about to experience. This is why I am sharing this Jambalaya recipe with you! Let me be honest, my husband will be there for business. I will be there for the food and music! I will share the entire trip with you after we return. Currently I am scouring the web for fun places to visit and amazing restaurants. So, if you have any suggestions please share in the comments!
Usually healthy and New Orleans food are not synonymous. Don’t fret! I will be sharing a full fat and super sugary treat later. For now we are going to try to mix it up a bit and try to make this well-known dish somewhat healthier. Plus, I am going to need to cut back on the calories for all those beignets I will be devouring in New Orleans!
I decided to make a healthy version of Jambalaya because my family tries to not eat white rice. We have substituted white rice over the past few years for riced cauliflower. I usually pick mine up from Trader Joe’s. You can also make your own, but when TJ does it right and makes it easy I like to use that option! We have used riced cauliflower mainly when we make “fried rice”. I thought I could substitute the rice commonly used in Jambalaya with riced cauliflower. It turned out great! I was afraid it might be a bit mushy, as riced cauliflower is not as dense as white rice, but it was not. It even help up over night and I was able to enjoy leftovers the next day! This recipe is not lacking in those traditional Jambalaya flavors and it is just a tad healthier. I hope you all try this and love it as much as my family did! Let me know if you try it and what you think.
Photo Credit: Polka Dotted Blue Jay
Creole Jambalaya with Riced Cauliflower
I love knowing the history behind a dish and where it originates. So here is a bit of info! Creole Jambalaya is known to be red in color and includes tomatoes. Whereas, Cajun Jambalaya is brown and does not include tomatoes. Jambalaya means mis-mash or mixup. Jambalaya originates from the French Quarter of New Orleans.
- 2 Pkgs. frozen organic riced cauliflower
- 7 TBS olive oil divided
- 12 oz pkg of Aidells Cajun Style Andouille sliced, or similar
- 1 # shrimp(largpeeled and deveined
- 2 leaves bay
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 stalk of celery diced
- 3 cloves garlic minced
- 1/2 yellow onion diced
- 1 (28 ocan diced tomatoes
- 2 cups low-sodium chicken broth
- 1 1/2 TBS tomato paste
- 1 tsp hot Sauce of your choice
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp smoked paprika
- Parsley for garnish or green onion
Riced Cauliflower: In a large pan add 3 TBS of olive oil. Bring to medium heat and add frozen riced cauliflower and saute for 12-15 minutes until lightly brown.Set aside once done cooking. In another pan add remaining 2 TBS of olive oil. Add red bell pepper, green bell pepper, celery, garlic and yellow onion. Saute until tender. Season with salt and pepper.
Once veggie mixture is tender around 15 minutes, stir in tomato paste, hot sauce, paprika, chicken broth and diced tomatoes. Bring to boil and then simmer. At this point add in bay leaves and simmer for 30 minutes. Remove bay leaves after 30 minutes.
Meanwhile, add 1 TBS olive oil to pan you cooked the riced cauliflower in and brown the andouille sausage that has been sliced. Remove and then add remaining 1 TBS olive oil to pan and saute shrimp(peeled and deveined until cooked through. Season shrimp with salt and pepper to taste.
Add all ingredients together and add parsley or green onion to garnish.
Unless you have a large sauce pan, I would suggest cooking the riced cauliflower in two separate pans. The frozen riced cauliflower will have some additional liquid due to it being frozen and that will need to be evaporated, so the riced cauliflower is more on the dry side.