Jambalaya with Cauliflower Rice
This recipe takes tasty Cajun jambalaya to a fast and easy sheet pan dinner with a healthier twist. I love sheet pan recipes they come together quickly use very little dishes, so you can get dinner on the table quickly and not have to worry about a big mess to clean up afterwards.
Comes together easily and quickly
This recipe serves 4 but can easily be doubled to feed more just use to sheet pans so that you don’t overcrowd the meat and veggies. When making this recipe I like to get all my ingredients together. There is nothing worse then when you start to make a recipe and realize that you are missing an ingredient. You want to start off by chopping your onion, bell peppers, and celery, you want them in about bite size pieces. As I cut them I just throw them on my prepared baking sheet. I will then cut my sausage and chicken throw them right on the baking sheet as well. Then I drizzle 3 T. avocado oil (I like to use avocado oil in this recipe because it has a higher smoking point then olive oil) with the 2 tsp of creole seasoning and toss it all together until all the meat and veggies are coated. If you like it extra spicy feel free to add some cayenne at this point. You want to make sure that you have a big enough pan that the meat and veggies are not crowded on each other. This will lead to them steaming instead of roasting. Once you get that in the oven you can prepare the shrimp. I do like to pull out the frozen cauliflower rice when I start the recipe so that it can unthaw just a little bit. Put the shrimp in a bowl and toss with the rest of creole seasoning (2tsp).
Then lastly add the shrimp and cauliflower rice to pan with the rest of ingredients give a good toss again. Spread out over pan and place back in the oven for another 8-9 minutes. This is usually were I get the table ready and clean up prep mess.
What I love about this recipe
Bell peppers are very high in vitamin C, with a single one providing up to 169% of the RDI. Other vitamins and minerals in bell peppers include vitamin K1, vitamin E, vitamin A, folate, and potassium.
Celery is high in antioxidants helps with normalizing blood pressure.
Avocado oil oh how I love avocado oil. Helps with blood pressure, arthritis symptoms, lower cholesterol and heart health, also helps your body absorb the nutrients you are taking in. Yes fat is needed for some of our nutrients to properly be absorbed into our body. It has a higher smoke point (480degrees) before it releases free radicals. Olive oil smoke point is 375 degrees so you really don’t want to use it if cooking at higher temperatures then that.
Cauliflower rice not only makes this meal less carbs it also provides a lot more nutrients then rice. Cauliflower a great source of fiber many different nutrients that are needed in our diet including Vitamin C, K, B6, Folate, Potassium, Manganese. It is high in antioxidants that aid in decreasing inflammation, and protect against several diseases including cancer. It is so easy to add to just about any recipe, I even add it to my morning shakes occasionally.
Meat
When it comes to the meat I always try to buy high quality (you get what you pay for and wild, grass-fed, organic meat is going to be higher in the nutrients your body needs) It will also have less of the saturated fat, that gives meat its bad rap. I get the majority of my meat from Thrive Market, or ButcherBox If you decide you want to try them you can use my link for Thrive market you will get 25 percent off your first order, and ButcherBox will give you 30 dollar credit right now.
Jambalaya with Cauliflower Rice
Ingredients
- 1 med. onion chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 2 celery ribs chopped
- 1 4oz boneless, skinless chicken breast chopped 1 inch pieces
- 2 andouille sausage links sliced
- 4 garlic cloves minced
- 3 Tbsp avocado oil
- 4 tsp creole seasoning divided
- 1 10oz pkg frozen riced cauliflower
- 1/2 lb uncooked shrimp (26-30per lb) peeled and deveined
Instructions
- Preheat oven to 425 degrees. Place first 7 ingredients on large baking sheet. Drizzle avocado oil and 2 tsp creole seasoning; toss to coat. Bake for 8 minutes.
- Meanwhile toss the shrimp with the remaining 2 tsp creole seasoning. Add shrimp and cauliflower rice to baking sheet breaking up any large pieces. Bake for additional 8-9 minutes or until shrimp is pink.
Notes
