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Jambalaya with Cauliflower Rice

Our recipe for Jambalaya with Cauliflower Rice gives you a kick of New Orleans flavor and cajun spice.

25 mins
6 Serving(s)
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Jambalaya with Cauliflower Rice

Ingredients

  • 4 tbsp. Schnucks olive oil
  • 6 links Alfresco Smoked Andouille Chicken Sausage, sliced
  • 2 bell peppers, seeded and chopped
  • 1/2 onion, chopped
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced
  • 3 cups Schnucks unsalted chicken broth
  • 3 cans (14.5 oz.) Schnucks No-Salt Added Diced Tomatoes
  • 2 tbsp. Tony Chachere's Salt-Free Creole Seasoning
  • 1 tbsp. Schnucks tomato paste
  • 3 packages (10 oz.) Green Giant riced cauliflower
  • 1 1/2 lbs. medium raw shrimp, peeled
  • 3 cups cooked and shredded boneless, skinless chicken breast
  • 4 green onions, ends trimmed and sliced, to garnish
  • 1/4 cup chopped fresh parsley, to garnish

Instructions

  1. Heat oil in a large pot over medium heat. Add sausage, bell pepper, onion, celery and garlic to pan and sauté until sausage is browned on both sides and vegetables have softened, about 5 minutes.
  2. Stir in chicken broth, tomatoes, Cajun seasoning and tomato paste. Bring to a boil, reduce heat to low and simmer until reduced slightly, about 10 minutes.
  3. Stir cauliflower, shrimp, and chicken into pot and continue to simmer until reduced slightly, about 10 minutes.
  4. Stir cauliflower, shrimp, and chicken into pot and continue to simmer until shrimp is cooked through, about 3 minutes. Top with green onion and parsley. Serve immediately.

Nutrition Facts

510 Calories Per ServingFat: 20gSaturated Fat: 4gCholesterol: 300mgSodium: 730mgCarbohydrates: 21gFiber: 9gSugars: 12gProtein: 64g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe