Switching out rice for cauliflower rice reduces the carbohydrates and calories and tastes just as great in this lightened-up comfort meal.
Jambalaya with Cauliflower Rice
Serves: 4
Ingredients
- 1⁄2 pound mild smoked pork sausage, sliced 1⁄4 inch thick
- 1 teaspoon kosher salt, divided
- 1 pound boneless skinless chicken breast, cut into 1⁄2-inch cubes
- 1 cup chopped green onion
- 1⁄2 cup finely chopped celery
- 1⁄2 cup finely chopped red bell pepper
- 1⁄2 cup diced seeded tomato
- 1 tablespoon minced garlic
- 1 teaspoon Creole seasoning
- 1 teaspoon paprika
- 1 teaspoon chopped fresh thyme
- 2 tablespoons tomato paste
- 1⁄2 cup water
- 1⁄4 cup dry white wine
- 4 cups fresh cauliflower rice (finely chopped cauliflower)
- Garnish: sliced green onion
Instructions
- In a medium Dutch oven, cook sausage over medium heat, stirring occasionally, until browned, about 5 minutes.
- Sprinkle 1⁄2 teaspoon salt all over chicken. Add to pot, and cook, stirring occasionally, until browned and firm, about 15 minutes. Remove chicken and sausage from pot.
- Add chopped green onion, celery, bell pepper, diced tomato, garlic, Creole seasoning, paprika, thyme, and remaining 1⁄2 teaspoon salt to pot. Cook over medium heat, stirring occasionally, until vegetables are tender and aromatic, 10 to 15 minutes.
- Add tomato paste to vegetable mixture, and cook, stirring frequently, for about 3 minutes. Add 1⁄2 cup water and wine, scraping browned bits from bottom of pot with a wooden spoon; bring to a gentle boil over medium- high heat. Stir in cauliflower rice. Cook until cauliflower is just tender, 10 to 15 minutes. Stir in chicken and sausage, and cook until heated through. Garnish with sliced green onion, if desired.
