Jambalaya?
Shrimp Jambalaya
2 pounds shrimp, peeled and deveined1/2 pound boneless cooked chicken, cubed1/2 pound smoked Polish sausage, cubed3 tablespoons olive oil1 medium onion, sliced1 medium bell pepper, sliced4 stalks celery, sliced1 bunch green onions, sliced2 teaspoons garlic powder1 teaspoon thyme1 teaspoon cayenne pepper1/2 teaspoon black pepper1/2 teaspoon salt2 tablespoons Worcestershire sauce1/2 cup canned chicken stock1/2 cup tomato sauce1 tablespoon Not/Starch
Fry the sausage and chicken in the oil overmedium high heat untilthey begin cooking. That is to say, they aren’tjust warmed through,but are actually cooking. Add the onions, bellpepper, celery, andgreen onions and cook until the onions becometranslucent. Add theshrimp and the dry seasonings and continuecooking until the shrimpbegin to turn pink. Add the Worcestershire sauce,chicken stock, andtomato sauce and bring to a boil. Simmer 5minutes. Add theNot/Starch and stir to incorporate it into thejambalaya.
Remove from heat and let sit 5 minutes beforeserving. May be servedover Faux Rice (recipe below) if desired.
Serves 6 @ 439 calories, 22 grams fat, 49 gramsprotein, and 8 gramsof carbohydrate w/2 grams fiber. Nutritionalanalysis does notinclude the Faux Rice.
Faux Rice
Faux RiceFrom: Rani Merens
1 head cauliflowerbutter (to taste)salt (to taste)pepper (to taste)
Wash, clean, and trim the cauliflower, discardingany green leaves.(Save the leaves for soup.) Shred the cauliflowerby hand using thelargest holes of your grater to produce rice-likelittle nubbins, orprocess it on “pulse” in your food processor.Place the cauliflowernubbins in a microwave container with a lid or abowl tightly coveredwith microwave-safe plastic wrap and steam in themicrowave untiljust tender. No additional water is needed, (Theamount of time willdepend upon your microwave’s power, so you willneed to experiment.6-7 minutes does it in a 650-watt microwave.)
Add butter, salt, and pepper according to yourindividual taste andserve hot.
Note: If using the Faux Rice with a flavorfulsauce or as a base fora flavorful stew, you may not need to add thebutter or pepper, butwill probably still need to use salt.