WebCook for 3-5 minutes until soft. Now, add in your garlic, and dry seasonings (smoked paprika, cayenne pepper, red pepper flakes, oregano and thyme). Cook until …
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WebAdd-In And Simmer Remaining Ingredients: Stir in frozen cauliflower rice, diced tomatoes, chicken broth, and prepared cajun seasoning. Increase stovetop heat to …
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Low Carb Jambalaya with Chicken, Shrimp and Sausage is a healthful and nutritious twist on the New Orleans classic that's made with cauliflower "rice." Preheat oven to 375 degrees. Place chicken breasts on a nonstick baking sheet. Drizzle with 1 tablespoon olive oil. Season evenly with salt, pepper and 2 teaspoons Cajun seasoning.
The first one is a traditional meat jambalaya. If you can't find the Chef Paul products in the recipe, substitute like products. 1 1/2 tablespoons Chicken or Beef fat, pork lard, butter , or oil 1 cup (about 6 ounces) Chef Paul Prudhomme's Andouille Smoked Sausage, chopped
I omitted it to keep the ingredient count down, but traditional jambalaya often includes chicken in addition to the sausage and shrimp. To do so, simply add 1-2 diced chicken breasts (or 2-3 chicken thighs) together with the sausage and let it cook through before proceeding to add the garlic.
Here is a seafood version of jambalaya from Chef Paul. Today, Chef Paul lives on in the restaurants of many of his apprentices including Chef Frank Brigtsen, Chefs Greg and Mary Sonnier and Chef Aaron Sanchez, among others. 1 1/2 tablespoons Chicken or Beef fat, Pork Lard, Butter, or Oil