Healthy Jambalaya with Sausage & Shrimp
This recipe is the perfect lighter variation of a traditional jambalaya. Instead of rice, use cauliflower rice, which lowers the overall calorie content and adds in additional fiber, vitamins, and minerals.
Ingredients
- 1 1/2 tablespoons olive oil
- 1 pound chicken sausage sliced
- 4 cloves garlic minced
- 1 red bell pepper chopped (about 1 1/2 cups)
- 1 green bell pepper chopped (about 1 1/2 cups)
- 1 stalk celery thinly sliced
- 1/2 onion chopped
- 1 1/2 to 2 tablespoons Cajun seasoning or to taste
- 1 teaspoon black pepper
- 1/8 teaspoon cayenne pepper optional
- 2 15 ounce cans fire roasted tomatoes
- 1 cup chicken broth
- 5 cups cauliflower rice
- 1 pound medium raw shrimp peeled and deveined
- green onions sliced, for garnish
- fresh parsley chopped, for garnish
- Louisiana hot sauce optional
Instructions
- In a large heavy-bottomed pot or Dutch oven, heat 1/2 tablespoon oil over medium heat. Add sliced sausage and cook until browned on both sides. Remove sausage and set aside.
- Add 1 tablespoon oil, garlic, onion, bell pepper, and celery; sauté until softened, about 5 to 7 minutes over medium heat.
- Add 1 1/2 tablespoons Cajun seasoning, black pepper, and optional cayenne pepper to pot and stir. Mix in tomatoes, chicken broth, and sausage. Add more Cajun seasoning if desired.
- Bring mixture to a boil, then reduce heat to low; simmer for 25 to 35 minutes or until liquid is thickened and reduced.
- Stir in shrimp and cauliflower rice. Cook on low, stirring regularly, until rice is heated through and shrimp turn pink and curl into a C-shape. Don't overcook the shrimp. Ladle into bowls and top with sliced green onions and parsley. Serve with hot sauce.
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