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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is so yummy I love jambalaya with rice however this helps me get more veggies. My husband loves this with corn bread. You adjust the heat in this dish! 12g carb and 4g fiber Ingredients:
12 oz andouille sausage sliced 1/2 in thick. |
1/4 cup olive oil |
1 1/3 cup chopped onion |
2 cloves of garlic crushed |
1 lg green pepper diced |
1 can (14 1/2 oz) dice tomatoes with liquid (you can get with chilies for more heat) |
1 cup chicken broth |
1 tsp dried thyme |
1 large head of cauliflower |
2 cups shelled , devained, med. shrimp |
salt and pepper |
tabasco |
Directions:
1. In a large pot start browning sausage in olive oil.
2. While browning sausage put cauliflower through food processer on shred.
3. When sausage is lightly golden add onion, garlic, and green pepper.
4. Saute veggies until onion is translucent.
5. Add tomatoes, broth, thyme, and bring to simmer. Simmer for 20 minutes uncovered.
6. Add the cauliflower and simmer for another 15 minutes until tender.
7. Add shrimp and simmer for 5 minutes or so just long enought to cook the shrimp.
8. Add salt and pepper and tabasco to taste. Serve.
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