Cajun Jambalaya

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Cajun Jambalaya
  • Jambalaya:
  • 1 sweet yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cup celery, chopped
  • 3 cups Cauliflower “Rice”
  • 2 Garlic cloves, minced
  • 1 14.5 oz can diced tomatoes, undrained
  • 2 boneless, skinless chicken breasts, cut into small pieces1 cup shrimp (shelled and de-veined)
  • 2 tablespoons of coconut aminos or braggs aminos
  • 1 cup chicken broth
  • Cajun Spice Mix:
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2½ teaspoons paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (this will give the dish a spicier taste)
  • 1¼ teaspoons dried oregano
  • 1¼ teaspoons dried thyme
  1. Place raw cauliflower into a food processor and chop up to a rice texture {approximately ½ a head will get 3 cups of cauliflower rice}. Set a large wok or skillet on medium heat and throw in a couple of tablespoons of coconut aminos. Add the chicken, onions, garlic, bell peppers, chicken broth and celery. Saute for about 10 minutes. Add the 2 cans of tomatoes with juice, then add the Cajun spice mix and bring to a simmer. Now add in the cauliflower “rice” and simmer for 10 to 15 minutes more. And finally, add in the shrimp and simmer for another 5 minutes.


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