Jambalaya with Cauliflower “RICE”



2 onions, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 cup celery, chopped

Cauliflower “Rice”

2 Garlic cloves, minced

2 14.5 oz can diced tomatoes, undrained

3 boneless, skinless chicken breasts, cut into small pieces

1 pound shrimp (shelled and de-veined)

Sausage (this would be great to add, but I, unfortunately, didn’t have any on hand)

3 tablespoons of olive oil

Cajun Spice Mix:

2 1/2 teaspoons salt (I like salt a LOT… feel free to alter this if you are trying to reduce your sodium intake)

2 teaspoons garlic powder

2 1/2 teaspoons paprika

1 teaspoon ground black pepper

1 teaspoon onion powder

1 teaspoon cayenne pepper (this will give the dish a spicier taste)

1 1/4 teaspoons dried oregano

1 1/4 teaspoons dried thyme


Set a large wok or skillet on medium heat and throw in a couple of tablespoons of olive oil. Once the oil is hot, add the chicken and sausage (or any other meats you’d like to use).

Once cooked through, throw in the onions, bell peppers and celery. Saute for about 10 minutes.

Add the 2 cans of tomatoes with juice, then add the Cajun spice mix and bring to a simmer.

Now add in the cauliflower “rice” and simmer for 10 to 15 minutes more.

And finally, add in the shrimp and simmer for another 5 minutes.

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