Cauliflower Rice Jambalaya (Paleo/ Gluten Free)

cauliflower rice jambalaya personal trainer tempe gabrielle mazar autoimmuneCauliflower Rice Jambalaya

This recipe for cauliflower rice jambalaya turned out even better than I thought it would! I was pleasantly surprised. If you like cauliflower you must try this recipe.

I try to experiment with recipes to find healthier versions. Sometimes they are a total flop, but sometimes they are a big hit! The best part about this recipe is that it is really easy and great for meal prepping.

Substitute Cauliflower for Rice

Cauliflower rice jambalaya personla trainer autoimmune tempe gabrielle mazarCauliflower is a great substitute for all your starchy carbs such as rice or potatoes. It is lower in calories and lower in carbohydrates, and quite frankly, I love it! Obviously cauliflower is not going to have the same taste or texture as rice, so keep that in mind when you are making this recipe for cauliflower rice jambalaya.

I like to make cauliflower mash instead of potatoes as well. I add a little Greek yogurt cream cheese to mine to make them a little creamier. But for this recipe I chop up the cauliflower raw then throw it in the food processor until it resembles rice. You can buy cauliflower already “riced” as well, but I prefer to do it myself.

When I used the cauliflower rice for this recipe it doesn’t puff up or soak up as much liquid as grain rice does, but I still enjoyed it. Try it out and let me know what you think.

Making the Jambalaya

cauliflower rice jambalaya personal teainer tempe autoimmune gabrielle mazarTo make this recipe I used a medium sized dutch oven. If you don’t have a dutch oven, that’s okay! You can use a large pot instead and it will work just fine. I also roasted my own tomatoes, but if you are in a hurry you can substitute one can of fire-roasted or stewed tomatoes.

My recipe for cauliflower rice jambalaya makes 6 servings, so it is perfect to use for meal prepping! So let’s get cooking!

Print Recipe
Cauliflower Rice Jambalaya Yum
cauliflower rice jambalaya personal teainer tempe autoimmune gabrielle mazar
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Ingredients
cauliflower rice jambalaya personal teainer tempe autoimmune gabrielle mazar
Instructions
  1. Preheat oven to broil. Place tomatoes on a foil lined pan and broil for 10 minutes until skin is soft and charred, flipping them halfway through. Remove from oven and let cool.
  2. Heat the olive oil in a Dutch oven or heavy-bottomed saucepan. Add the red and yellow peppers, garlic, and onion and stir. Cook for 4 minutes until softened. Add chicken and sausage, then cook another 4 minutes.
  3. Peel skin off tomatoes and chop them.
  4. Stir in the tomatoes with their juices and spices. Pour in the chicken stock and bring to a boil. Once boiling, turn the heat down and simmer for 20 minutes.
  5. Meanwhile, place the cauliflower into a food processor and pulse until it is reduced to the size of rice grains.
  6. Mix in the cauliflower rice to the jambalaya, starting with half of the rice and adding more depending on preference. Simmer for 12-15 minutes until tender. Add the shrimp and cook everything for 5-7 minutes until the shrimp are opaque. Season to taste with salt and pepper. Serve hot.
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