Ingredients can all be tweaked, halved
Doubled, whatever to taste. The jumbalaya doesn’t care.
2lb andouille sausage (sliced 1/4 inch thick)
1.25lb boneless skinless chicken thigh (sliced, seasoned, salt and pepper)
20oz (2 frozen packages) cauliflower rice
28 oz can San marzano tomato
Cajun seasoning
Steps:
Add sliced andouille sausage to Dutch oven or similar pot. Cook on medium-high until sausage browns and grease renders.
With a spoon, remove sausage, leaving most grease in pan.
Add chicken to pot and sautee in sausage grease until done.
4.Remove chicken from pot, mix with the cooked sausage.
(Optional: sautee a little onion, green pepper, celery now if you want)
Add frozen cauliflower rice to pot and sprinkle with Cajun seasoning. cook to boil off moisture, stirring to avoid burning 5-10 minutes. Rice will look slightly dry. (This improves flavor absorption and texture, very important step any time you use frozen cauliflower rice)
Add tomatos and the cooked meat back into the pot, mix with the cauliflower rice, crush up tomatoes if whole and stir. Cook 10
Minutes to boil off liquid and let flavors meld, then season to taste with Cajun seasoning, salt or chicken bouillon.
And that’s it. Easy one pot dish, basically just seasoned chicken, sausage, cauliflower rice and tomato. Freezes extremely well for lunches.
My favorite low carb staple.
by NTufnel11