Keto Cajun Jambalaya with Cauliflower “Rice” Recipe
Hip2Save may earn a small commission at no extra cost to you via trusted partners and affiliate links in this post. Prices and availability are accurate as of time posted. Read our full disclosure policy here.
So are you ready for another recipe?! 🙂 Tonight I made Cajun Jambalaya with Cauliflower “Rice”. I love dishes like this because you can literally throw in basically any veggies and meats you have on hand to create a delicious meal.
Due to eating Paleo, I have eliminated grains from my diet hence the cauliflower “rice”. Now you can opt to add in rice, but if you would prefer to try cauliflower “rice”, here’s how you can do it. Either put cauliflower in a food processor until you get the consistency of rice or if you don’t have a food processor (I surprisingly don’t), you can do what I do…
Throw the cauliflower in a Ziploc bag and seal it. Now take out a meat tenderizer or I guess you could use a hammer?…and get out all of your pent-up aggression. 😉 You’ll actually be getting some nice exercise in the process too. Smash up the cauliflower until you feel like it has a “Rice” consistency. That’s it!
Cajun Jambalaya with Cauliflower “Rice”
yield: 6 SERVINGS
Delicious cajun jambalaya cauliflower rice will complement any main dish!
- 2 onions, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup celery, chopped
- Cauliflower “Rice”
- 2 Garlic cloves, minced
- 2 14.5 oz can diced tomatoes, undrained
- 3 boneless, skinless chicken breasts, cut into small pieces
- 1 pound shrimp (shelled and de-veined)
- Sausage (this would be great to add, but I, unfortunately, didn’t have any on hand)
- 3 tablespoons of olive oil
Cajun Spice Mix:
- 2 1/2 teaspoons salt (I like salt a LOT… feel free to alter this if you are trying to reduce your sodium intake)
- 2 teaspoons garlic powder
- 2 1/2 teaspoons paprika
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (this will give the dish a spicier taste)
- 1 1/4 teaspoons dried oregano
- 1 1/4 teaspoons dried thyme
Note: This recipe will make a large amount of Jambalaya. We were able to feed our family of five and we still have quite a bit leftover for lunch tomorrow. I LOVE leftovers!
Serve with hot sauce and salt & pepper. Enjoy!
On a side note, I started Whole 30 last Tuesday, which basically means that I have and will be eliminating sugar, grains, and dairy from my diet for 30 days. I have felt such a huge difference by eating a primarily Paleo diet… my energy is up, I’m sleeping better, my digestion issues are pretty much gone, I feel really happy and the list goes on. So that’s why I have decided to dive in even further and see how I feel after eating Whole 30 style for the next 30 days.
And the reason I am telling you all this is because most of you who check out Hip2Save on a regular basis know how much I love my coffee… AND I don’t drink it black. So going on this Whole 30 has really put me in a bind, as I love cream in my coffee. For the past few days I have been experimenting with ways to make a delicious non-dairy creamer. I have tried canned coconut milk by itself… but it just doesn’t have the consistency or even close to the same taste as my beloved cream. However, coconut milk with other ingredients does make a fabulous non-dairy creamer. So stay tuned for a recipe…
Also, if you have a yummy non-dairy creamer recipe, I’d love to hear!
* Recipe adapted from here.