Jambalaya and a crawfish pie and a fillet gumbo. ‘Cause tonight I’m gonna see my cher amio. Pick guitar, fill fruit jar and be gayo. Son of a gun gunna have big fun on the bayou.
-Jeff Healey
I have been mentally preparing for my second beach trip from the minute we landed back in North Carolina this week. This isn’t because I miss the sun and sand, but this trip is with my family and ALL 20-something members of the families we have been going to the beach with since I was born. I don’t have a single summer memory that doesn’t involve the white sands of Orange Beach, AL with the same 3-4 families.
My favorite part about being down there is all of the seafood & home grown southern classics. Aside from the multiple trips we will make to Tacky Jack’s, Doc’s and other restaurants, the best food I will have on the trip will be in our condo. Between my dad’s west indies salad, my aunt Beth’s famous gumbo & the freshest fish tacos you will ever have; my heart & my belly will be FULL!
I got so excited thinking about being down there I decided to make a southern staple this week at home and this Gluten Free Cauliflower Jambalaya is exactly that!
Most nights of the week if I adventure away from my energy bites, I try to keep it fairly clean. Essentially, pasta is substituted for spaghetti squash, rice for cauliflower rice, etc. etc.
And as a plus I found this AMAZING gluten free pecan smoked sausage at the grocery store over the weekend & knew it would work perfectly for this meal. (Found at Harris Teeter if you are in the Carolinas)
GF Jambalaya Grocery Shopping Tip:
Tomato sauce & chicken broth can both contain gluten. After a little research I found out that Trader Joes Organic Chicken Broth & Hunt’s Organic Tomato Paste are both GF so look for them in your stores.
When you get to the point in the recipe where you combine your meat, veggies & sauce to make your jambalaya you have the option to serve it two separate ways:
- The first way to serve your Jambalaya is how I typically serve gumbo, add cauliflower rice to one side of the bowl then your “sauce” on the other & mix together as you eat it. Overall it definitely has a prettier look when serving to your friends & family.
- You can add your rice in with your “Jambalaya sauce” at the very end of the preparation. Because of this you are able to coat your rice completely in sauce & combines all the flavors together. This is how you typically see Jambalaya served in the south so it is more traditional.
However you serve your Gluten Free Cauliflower Jambalaya it will be a hit. Not only will your g-friendly friends be impressed but you will find yourself wanting to make it over and over again for yourself.
I might have already gone through my left overs in less than 24 hours & am considering make it again this weekend!
Enjoy!
- 2 garlic cloves, minced
- 1 chicken breast, cubed
- 6 oz smoked sausage, GF
- 3 cup cauliflower rice (Trader Joes Frozen)
- 3/4 cup yellow onion, diced
- 1/2 cup red pepper, small and diced
- 1/2 cup yellow pepper, small and diced
- 1 cup chicken broth, organic and GF, divided
- 1/8 cup tomato paste
- 1 tsp coconut oil, melted
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cajun seasoning
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Into non-stick skillet over medium heat, add cauliflower rice. Cook for 5-8 minutes until all "frozen" rice is de-thawed & heated. Set aside once cooked.
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Into same skillet, add coconut oil & turn heat up to medium-hot. Once warmed add diced chicken.
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Cook for 5 minutes then add in sliced sausage. Continue to cook both meats for an additional 3-4 minutes until sausage & chicken both begin to brown. Once cook set in bowl to the side.
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Add peppers & onions directly into the heated pan. Sauté for 4-5 minutes until begin to soften. Onions will become translucent.
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Next add in your garlic, salt, pepper & cajun spices. Cook for 1-2 minutes until garlic becomes fragrant. Again, once cooked, set in bowl to the side.
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Into pan, add 3/4 cup of your chicken broth along with 1/8 cup tomato paste. Whisk until combined. Bring to simmer.
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Add back into pan your meats and veggies. Stir all until completely coated by sauce. Finally add in remaining chicken broth to thin out coated sauce.
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At this point you can prepare the meal 1 of 2 ways: see above for instructions. Either way, enjoy!