Mardi Gras Worthy Cauliflower Rice Jambalaya
Although I’m on the west coast, the fun and colorful vibes of Mardi Gras still makes its way to California by way of my kitchen. Hence, why a good jambalaya is just what March is asking for…as well as my husband. And I mean nonstop asking. For real. It’s crazy.
Is it weird that my husband and I love Cajun food so much, but neither of us have been to Louisiana? Hmmm. I’ll just bucket list that bad boy.
For now, this recipe comes from a past boss of mine who was from Louisiana. Every Mardi Gras she would fill our office with dirty rice and gumbo, King Cake, beignets, and my favorite (the beignets are a close second) jambalaya. It’s like an explosion of flavor all up in your mouth. Who wouldn’t love that?! My boss knew I loved it so much, or that I was a starving college student, she would make me extra to take home. Kindness involving food is never lost on me.
My kindness to you, is sharing the jambalaya for all to enjoy. This is a super simple recipe that can be altered to accommodate your family’s taste buds, or just accommodate what you have in the house. Believe me when I say, if you can chop (so. much. chopping.), you can make this jambalaya like a boss.
Mardi Gras Worthy Cauliflower Rice Jambalaya
Ingredients
- 4 tablespoons oil, divided – such as avocado, coconut, olive oil
- 4 boneless and skinless chicken thighs, cut into 1 inch pieces
- 1 pound raw shrimp, peeled and deveined – I’ve also used scallops
- 1 pound chicken andouille sausage, cut into rounds
- 4 bell peppers, diced – I use red, green, yellow, and orange for color
- 3 ribs celery, diced
- 2 jalapenos, minced – use 1 for less spice, or omit if spicy isn’t your thing
- 1 yellow onion, diced
- 5 cloves garlic, peeled and minced
- 1 (28 oz) can of crushed tomatoes
- 4 cups chicken stock
- 2-3 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper – use 1/2 teaspoon for less spice
- 1 bay leaf
- 1 lemon, juiced
- 24 oz of cauliflower rice
- Pink Himalayan salt, to taste
- Black pepper, to taste
- Garnish with roughly chopped parsley, cilantro, and/or thinly sliced green onions
Instructions
- Heat 1 tablespoon oil in dutch oven or deep sauté pan over medium-high heat. Season chicken with salt and pepper. When pan is hot but not smoking, add the chicken and cook until lightly browned. Add the sausage and cook until chicken is browned but not cooked through. Transfer to a plate and set aside.
- Add 2 tablespoons of oil to the same pan and heat until hot but not smoking. Add in the onion, peppers, jalapenos, celery, and garlic. Cook for 5-6 minutes, stirring occasionally, until the onions and peppers soften.
- Add the crushed tomatoes, chicken stock, Cajun seasoning, cayenne pepper, thyme, bay leaf. Bring to a boil then reduce to a simmer and cover for 20 minutes, stirring occasionally.
- While the jambalaya simmers, prepare the shrimp. Season with salt and pepper. Heat 1 tablespoon oil until hot but not smoking. Add the shrimp and cook 1 minute on each side. Transfer to a plate and set aside. Shrimp will finish cooking in the jambalaya.
- After the 20 minutes, add the cauliflower rice, lemon juice, and shrimp. Cover and continue to simmer for 6-8 minutes, stirring occasionally.
- Discard bay leaf and season to taste with salt and pepper if needed.
- Ladle into bowls and garnish with parsley, cilantro, and/or green onions.