A low carb version of jambalaya using cauliflower rice, frozen shrimp, andouille sausage and a Caribbean jerk spice blend. Replace sausage with additional shrimp for a Pesco Mediterranean meal.
3 teaspoonjerk seasoningdivided (see notes for DIY blend)
1onionchopped
2stalkscelerychopped
2cupsbell pepperschopped
4clovesgarlicminced
1 teaspoonpaprikasmoked or regular
12ouncesandouille sausagesliced into coins
28ouncesdiced tomatoesRotel tomatoes with chile peppers is good
½cupchicken brothmore if you want a soup
12 ouncesshrimpmedium, frozen
Instructions
Heat oven to 375 degrees F. Empty bag of cauliflower rice onto a sheet pan and drizzle with 1 Tbsp olive oil and 1 tsp jerk (or cajun) spice. Mix together with your hands and place in the oven for 10 minutes. Remove from oven after 10 min. and set aside.
In a dutch oven or large pot, sauté the chopped onion in remaining 2 tablespoons olive oil for 2-3 minutes over med-high heat (until it starts to become translucent). Add the chopped celery and peppers to the pot and sauté everything together for another 5-7 minutes until soft and thoroughly mixed together (this is the sofrito).
Add the garlic, 1 teaspoon paprika and 1 tsp Jamaican Jerk seasoning (or seasoning of your choice) to the pot of sofrito and stir for about 1 minute to blend flavors.
Add the sausage coins to the pot for 2-4 minutes to cook through (they will turn pink). (Or replace with additional shrimp in the next step if adhering to Pesco Mediterranean diet).Then add the tomatoes and the chicken broth and heat all the way through, stirring everything together as it cooks. If you want the stew to be more of a soup, add additional chicken broth. Taste for salt and seasoning.
Add the shrimp and cauliflower rice, cover the pot and cook for 2-3 minutes or until shrimp is no longer pink.
12 ounces shrimp
Serve garnished with parsley or green onions. White beans and pickles are good side dishes. Serve in large bowls with an extra empty plate to discard the shrimp tails.
Notes
DIY jerk seasoning blend - Combine all ingredients below and whisk together:
2 teaspoons brown sugar
2 teaspoons dried thyme
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons garlic powder
1/4 teaspoon cinnamon
2 teaspoons cayenne pepper
1 teaspoon paprika
1/2 teaspoon crushed chile pepper
2 teaspoons onion powder
For a more classic Cajun spice blend:
2 tablespoons garlic powder.
2 tablespoons Italian seasoning (or oregano)
2 tablespoons paprika.
2 tablespoons salt.
1 tablespoon black pepper.
1 tablespoon cayenne pepper.
1 tablespoon onion powder.
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