Cauliflower Jambalaya – By Joe Scrizzi

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Recipe by Joe Scrizzi

Over the last couple of months, I have a client that has been asking me to make a Low Carb Jambalaya, which means no rice. Well, I finally had some time to do some experimenting and I came up with this. Turns out it was quite tasty.

2 bags riced cauliflower

1# raw shrimp, seasoned

1# traditional sausage, cooked/coined

4ozs ham steak, cubed

1 – 15oz can diced tomatoes

1 – 4oz can minced chilies

1 cup diced onion

Chili powder, cumin, cayenne, smoked chipotle powder, garlic powder (or any

Garlic Confit, recipe follows

Add canned tomatoes, minced chilies and onions to medium sauce pot, bring to simmer. Once tomato mixture comes to a slight boil, add in the riced cauliflower, stir to combine. Season shrimp with spices listed above or a prepackaged mix. (I found Kinders wood smoked garlic and combined some of it with chili powder and cumin). Add 3T garlic confit and some of the oil to a medium skillet, bring to a sizzle. Add in shrimp and cook till slightly pink. Remove from heat and let cool to touch. Cut into bite size pieces.

Add all proteins to the tomato/rice mixture and stir to coat. If mixture is a bit thick, add stock, V8 or water to thin down. You want this to be slightly thickened, however not too watery. Give it a try and let us know!

Bon Appetite!

Garlic Confit 

1 Whole head of garlic, top sliced off

Olive oil

If you have a small ramekin, place whole head of garlic inside with cut side up. Drizzle with olive oil and season with salt and pepper. Roast in oven at 400deg for 30 to 40 mins. Check after 30mins. If you don’t have a small dish or ramekin, place garlic head in tinfoil, drizzle with olive oil, salt/pepper and wrap tightly. Place in oven proof dish to catch drippings. Once roasted and soft, squeeze bulbs from the head and save all the tasty oil. Yes your hands will smell like garlic for a few days… that a bad thing 😊

For more fresh recipes and articles by Joe Scrizzi click here…