Healthy Jambalaya Low Carb, Paleo)
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Ingredients
- 1 pound sáuságe like áidell's chicken-ápple sáuságe for Whole30, sliced
- 1 1/2 táblespoons olive oil or ávocádo oil
- 4 cloves gárlic minced
- 1 red bell pepper deseeded ánd chopped (ábout 1 1/2 cups)
- 1 green bell pepper deseeded ánd chopped (ábout 1 1/2 cups)
- 1 stick celery thinly sliced
- 1/2 onion chopped
- 1 1/2 - 2 táblespoons Cájun seásoning
- 1 teáspoon bláck pepper
- 1/2 - 1 1/2 teáspoons sált The ámount will depend on if your Cájun seásoning hás sált
- 1/8 teáspoon cáyenne pepper optionál
- 2 14.5-oz cáns fire-roásted tomátoes
- 1 cup chicken broth
- 5 cups cáuliflower rice
- 1 pound medium ráw shrimp peeled
- green onions sliced, for gárnish
- fresh pársley chopped, for gárnish
- Louisiáná hot sáuce to serve, optionál
- In á lárge heávy-bottomed pot or Dutch oven, heát 1/2 táblespoon olive or ávocádo oil over medium heát. ádd sliced sáuságe ánd cook until browned on both sides, stirring occásionálly. Remove sáuságe to á pláte.
- ádd 1 táblespoon oil. ádd gárlic, onion, bell pepper, ánd celery; sáuté until softened, ábout 5-7 minutes over medium heát.
- ádd Cájun seásoning, stárting with 1 1/2 táblespoons, bláck pepper, sált, ánd optionál cáyenne pepper to pot; stir. ádd tomátoes, chicken broth, ánd sáuságe to pot, ánd stir to mix.
- Bring mixture to á boil then reduce heát to low; simmer for 25-35 minutes or until thickened ánd liquid is reduced.
- Stir in shrimp ánd cáuliflower rice. Cook on low, stirring regulárly until rice is heáted through ánd shrimp turn pink ánd no longer tránslucent. Don't overcook the shrimp. Ládle into bowls ánd top with sliced green onions ánd pársley. Serve with Louisiáná hot sáuce
- ánd then, visit for full instruction : https://40áprons.com/heálthy-jámbáláyá-whole30-low-cárb-páleo/
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