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Jambalaya Remix with Cauliflower Rice

A traditional Jambalaya recipe with all the spice and flavors and made with cauliflower rice.

Course Dinner, lunch, Main Course
Cuisine african, French, Mexican
Keyword cauliflower rice, chicken, no rice, shrimp, spicy

Ingredients

  • 2 cups cooked chicken breast
  • 2 cups raw pacific white shrimp (small prawns)
  • 1 tbsp olive oil
  • 3 green onions chopped
  • 1 green pepper chopped
  • 1 medium white onion chopped
  • 3 celery sticks chopped
  • 1 tbsp cajun spice
  • 1 tbsp basil
  • 3 garlic cloves crushed
  • 1/2 tsp salt and pepper
  • 1 can fire roasted tomatoes (regular diced is good too)
  • 1 cup chicken bouillon
  • 1 bag cauliflower rice (approx. 5 cups)
  • 4 spicy chicken sausage links squished out of the casings in bite size pieces Optional

Instructions

  1. If using spicy chicken sausage, squish sausage out of its casings into bite size pieces into a frying pan or slice.  Brown sausage on medium heat until cooked through. Remove from frying pan and set aside.

  2. Chop cooked chicken into bite size pieces, set aside.

  3. Heat frying pan on medium heat and add olive oil.  Add green onions, peppers, white onion and celery.  Stir fry until slightly softened (about 5 minutes). Add garlic, basil, cajun spice, salt and pepper and stir.

  4. Add tomatoes and chicken bouillon and mix well.  Allow mixture to come to a slow boil and then add the shrimp and cauliflower. Simmer without lid until shrimp turns pink and is fully cooked, (about 5-8 minutes).

  5. Add in your 2 cups of cooked chicken and crumbled chicken sausage (if using). Stir well and enjoy. Sprinkle chopped fresh basil on top if you have some.  Very delicious "rice-free" Jambalaya!