Jambalaya with Chicken, Shrimp & Sausages Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 boneless skinless chicken breast halves
4 tablespoons olive oil (divided)
salt
freshly ground black pepper
2 tablespoons cajun seasoning (preferably salt-free, divided)
16 ounces cauliflower ("rice" or "pearls" --OR-- 1 large head cauliflower, grated)
1 onion (large, finely chopped)
2 stalks celery (chopped)
1 red bell pepper (chopped)
4 cloves garlic (minced)
1 tablespoon hungarian paprika
4 andouille sausage (links, halved lengthwise and sliced)
15 ounces petite diced tomatoes (undrained)
8 ounces deveined shrimp (large peeled and)
Tabasco Sauce (to taste)
1/4 cup fresh parsley (chopped, divided)
(I replaced the tomatoes and tabsco sauce with low carb marinara sauce and tossed in some shredded cheese. Then, put it in a casserole dish and this kept warm and moist during lunches.)
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Directions: |
Directions:Preheat oven to 375 degrees. Place chicken breasts on a nonstick baking sheet. Drizzle with 1 tablespoon olive oil. Season evenly with salt, pepper and 2 teaspoons Cajun seasoning. Bake for 22 - 25 minutes or until cooked through to 165 degrees.
Place cauliflower on a nonstick baking sheet (or line a baking sheet with nonstick aluminum foil or parchment paper).
Drizzle with 1 tablespoon olive oil and season with salt, black pepper and 1 teaspoon Cajun seasoning. Toss so that seasonings are evenly distributed. Roast for 10 minutes alongside the chicken.
Meanwhile, heat remaining 2 tablespoons oil in a large skillet or saute pan over medium-high heat. Add the onion, reduce heat to medium and cook 4 - 5 minutes. Add the celery and red bell pepper and continue cooking another 7 - 8 minutes or until very soft. Keep heat at medium.
Add the garlic, paprika, Andouille sausage and cook 2 minutes. Add tomatoes and shrimp and cook, stirring often until shrimp is cooked.
Cut the chicken into 1/2-inch pieces. Add to pan along with cauliflower and heat through. Adjust seasonings and add Tabasco sauce to taste.
Add half the parsley. Transfer to a serving platter and garnish with remaining parsley. |
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