Cauliflower Rice Jambalaya
A low-carb option for a Cajun classic.
Ingredients
- 8 ounces chicken breast cut into bite-sized pieces
- 4 links cooked andouille pork sausage sliced
- 2 tbsp avocado oil
- 1/2 large onion chopped
- 1 medium green pepper chopped
- 2 large celery ribs sliced
- 1 tbsp garlic optional, see notes above
- 1 tbsp sugar-free Cajun seasoning or more to taste
- 1 14.5 ounce can diced tomatoes
- 2 bags Birds-Eye Steamfresh riced cauliflower Roasted Garlic variety
- hot sauce to taste
- salt and pepper to taste
Instructions
- Chop chicken into bite sized pieces and sprinkle with salt and pepper. Slice the sausage into thin coins.
- In a large stainless steel skillet, heat up the avocado oil over medium-high heat. Add the chicken and sausage and cook, turning once, until both sides of the sausage are browned and the chicken just starts to turn golden. Remove to a bowl with a slotted spoon, leaving the fat in the skillet.
- While the chicken and sausage cook, chop the onion, green pepper, and celery. When the chicken and sausage are removed, add the vegetables and optional garlic (see notes above). Saute for about 3-4 minutes, then add the Cajun seasoning, tossing to coat. Saute for 1-2 minutes more, until the onions begin to turn translucent. Add the tomatoes and bring to a simmer.
- As the tomatoes simmer and reduce, heat up both bags of riced cauliflower in the microwave. This should take about ten minutes. Add the cauliflower and stir to combine. Taste for seasoning and add hot sauce and salt and pepper as needed. Simmer for 5 more minutes and serve.
- Macros, using Aidell's sausage: 313 calories, 8 grams net carbs, 25 grams protein, 18 grams fat.