So we finally bought plane tickets to go back to Indiana for Thanksgiving and I’m so excited to see the family. I love that we’re all going to be home at the same time. And Angel and I are going to get pictures taken for the first time too, so that’s nice – it’s always good to have some pics together lookin good. Otherwise, just keepin busy with work and gearing up for our Thanksgiving menus!
This recipe looks much more complicated than it is. You really just throw everything in a pot at different times, then let it cook for a while. We like ours spicy…with a real kick to it. I really don’t think we’ve ever had jambalaya that wasn’t spicy. NOTE: if you are an athlete and you eat a little rice, omit the cauliflower and substitute rice there, also, add 1 additional cup of chicken stock. Otherwise, rock on.
Shrimp, Chicken and Andouille Sausage Jambalaya
1 Tbsp Olive Oil (or fat of choice)
1 Chicken Breast
12 Jumbo Shrimp
Adobo Seasoning + Cajun Blackened Spice (for dusting)
1 small Yellow Onion
½ Red Bell Pepper
½ Green Bell Pepper
1½ rib Celery
3 Garlic cloves
2 Andouille Sausages
1 head Cauliflower
2 Bay Leaves
1 ½ tsp Sea Salt
1 tsp Black Pepper
½ tsp Paprika
½ tsp ground Chipotle Pepper
½ tsp Cayenne Pepper
½ tsp Oregano
½ tsp Thyme
1 cup Free Range Organic Chicken Broth
¾ cup Water
½ Tbsp Honey
1 Beefsteak Tomato
2 Tbsp Parsley
Dice the chicken and peel the shrimp. Dust both lightly with adobo and blackened spices. Keep the shrimp and chicken separate and set aside.
Dice the onion, peppers, celery, and garlic. Slice the sausages into ¼” pieces. Heat the oil in a large pan over medium-high heat and sauté the diced ingredients for 4-6 minutes, or until the onions are translucent.
Next, rice the cauliflower (= cut into rice-like pieces). Add the cauliflower (if you choose to use rice, this is where you’d do so), diced chicken, black pepper, sea salt, paprika, chipotle pepper, cayenne pepper, oregano and thyme to the onion mixture. Cook for 2-3 minutes.
Add the broth, water, tomatoes (diced), bay leaves, and honey to the onion mixture and bring to a boil.
Cover and reduce the heat to medium-low and simmer for about 12-22 minutes.
Last, add the shrimp and cook another 4-6 minutes or until the shrimp is pink and cooked through. Let stand for about 5 minutes, remove the bay leaves from the mixture, stir in the parsley and serve.