Description
Creole jambalaya is made with chicken, pork, shrimp, andouille sausage, riced cauliflower and our own Creole seasoning.
Ingredients
For the Jambalaya:
1 lb. chicken breast, cut 3/4”
1 lb. pork, loin, cut 3/4”
12 ounces andouille sausage, cut into 1/2” rounds, (we use Aidells)
1 lb. shrimp, peeled and deveined
1 lb. cauliflower rice, (we use fresh)
4 cloves of garlic, minced
1 lg onion, medium dice
4 celery stalks, large dice
2 green pepper, large dice
4 ounces tomato paste
1 lb. fresh tomatoes, large dice
2 – 2 1/2 cup chicken broth
10 sprigs thyme
2 bay leaves
For the Creole seasoning:
1 Tablespoon onion powder
1 Tablespoon oregano, fresh
2 tsp garlic powder
1 Tablespoon basil (we use partially hydrated)
1/2 tsp fresh ground black pepper
1/2 tsp cayenne pepper
1 Tablespoon thyme, fresh
1/2 tsp ground white pepper
1/2 tsp celery seed
2 Tablespoons paprika
1 Tablespoons smoked paprika
Instructions
For the Creole seasoning:
Mix all of the seasonings together in a bowl and set aside.
For the Jambalaya:
Heat the oil, over medium heat, in a Dutch oven or large pot.
Brown the sliced sausage and remove from the pan. Next, brown the pork and remove from the pan, then brown the chicken and remove from the pan.
Add the diced onion to the pot and sauté until they begin to caramelize.
To the onions, add the green pepper, celery and garlic and sauté, about 6 minutes.
Add the tomatoes and tomato paste to the trinity mixture and cook down for an additional 20 minutes.
To the vegetable mixture, add the riced cauliflower and chicken broth, and mix together well.
Return the sausage, pork and chicken to the pan and add the bay leaves and fresh thyme. If there is any seasoning left over, add it to the pot.
Cover and cook on medium-low heat for 20 minutes, then add the shrimp and cook and additional 10 to 15 minutes with the lid off.
Remove the bay leaves and thyme from the pot and serve.
Garnish:
Fresh parsley, chives, celery leaves or scallions.
Nutrition
- Serving Size: 1 cup
- Calories: 232 calories
- Fat: 8.97 grams
- Carbohydrates: 7.6 net carbs
- Protein: 29.1 grams
