I love jambalaya and ate it often while growing up in Louisiana during my elementary school years when my Dad was stationed at an Air Force Base in Alexandria, LA! I mostly remember it containing rice, but this dish still satisfies the craving of one of my favorite childhood dishes. Using cauliflower rice keeps this dish low carb and less calories than traditional rice. I usually double the recipe for leftovers!
Jambalaya Soup
Ingredients:
1 tsp olive oil (1 Healthy Fat)
1/4 cup sweet bell pepper ~ any color, chopped (1/2 Green)
1/4 cup celery, chopped (1/2 Green)
1 link of Al Fresco andouille chicken sausage, sliced (1/2 Lean)
1/2 tsp minced garlic (1/2 Condiment)
1/2 cup Italian diced tomatoes ~ less than 5 g carbs per serving (1 Green)
1/2 cup cauliflower rice, fresh or frozen (1 Green)
1/2 cup chicken broth (1/2 Condiment)
1/4 tsp cajun seasoning (1 Condiment)
1/4 tsp paprika (1/2 Condiment)
1/4 tsp dried oregano leaves (1/4 Condiment)
1/4 tsp dried basil (1/8 Condiment)
5 oz raw shrimp, peeled and deveined ~ should yield 3.5 oz cooked (1/2 Leanest)
Directions:
In a medium sized skillet, heat olive oil over medium heat.
Saute peppers and celery until tender for about 4 to 5 min.
Add the sausage and cook until browned for about 5 more min.
Add garlic and saute for a few seconds to blend the flavors.
Add tomatoes, riced cauliflower, chicken broth, cajun seasoning, paprika, oregano, basil and shrimp.
Bring to a boil and let simmer for 5 to 7 min until shrimp is cooked through and cauliflower rice is tender.
Saute peppers and celery until tender for about 4 to 5 min.
Add the sausage and cook until browned for about 5 more min.
Add garlic and saute for a few seconds to blend the flavors.
Add tomatoes, riced cauliflower, chicken broth, cajun seasoning, paprika, oregano, basil and shrimp.
Bring to a boil and let simmer for 5 to 7 min until shrimp is cooked through and cauliflower rice is tender.
Makes 1 Serving
Each serving provides
1 Lean, 3 Greens, 3 Condiments and 1 Healthy Fat (for shrimp)
