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Recipe Category: Jambalaya
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Ingredients
- 2 cups (260 g) shelled, deveined, medium-size shrimp (4 1/50 count)
- 12 ounces (340 g) andouille sausage, sliced 1/2 inch thick
- 1/4 cup (60 ml) olive oil
- 1 cup (215 g) chopped onion
- 2 cloves garlic, crushed
- 1 large green pepper, diced
- 1 can (14 1/2 ounces, or 410 g) diced tomatoes, including liquid
- 1 cup (240 ml) chicken broth
- 1 teaspoon dried thyme
- 6 cups (900 g) Cauliflower Rice (about one good-size
- salt and pepper
- hot pepper sauce.
Method
- In a Dutch oven, start browning the andouille in the olive oil
- When its lightly golden on both sides, add the onion, garlic, and green pepper
- Saute the vegetables until the onion starts getting translucent
- Add the tomatoes, chicken broth, and thyme and bring to a simmer
- Let it simmer for 20 minutes or so, uncovered, to blend the flavors
- Add the rice and simmer for another 15 minutes or until the cauliflower is starting to get tender
- Add the shrimp and simmer for another 5 minutes or so-just long enough to cook the shrimp
- Add salt, pepper, and hot pepper sauce to taste and serve
Makes 6 servings
- Each with 12 grams of carbohydrates and 4 grams of fiber, for a total of 8 grams of usable carbs and 32 grams of protein
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Jambalaya:Preheat oven to 375 degrees F Warm oil over medium heat in heavy 4-quart, oven-proof casserole pot with cover. Add garlic, onion and red pepper; saute for 5 minutes, or Continue Reading →