One Skillet Riced Cauliflower Jambalaya
Active Time: 10 minutes • Total Time: 30 minutes
Yields: 4 Servings
- 3 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 1 small red bell pepper, cut into 1-inch pieces
- 1 small green bell pepper, cut into 1-inch pieces
- 1 celery rib, peeled and chopped
- 2 thyme sprigs
- 3/4 Teaspoon smoked paprika
- 1/2 Teaspoon dried oregano
- salt & ground black pepper
- 1 garlic clove, minced or finely grated
- 1 14.5 Ounce Can organic diced tomatoes
- 2 Andouille sausages, sliced 1/2-inch thick
- 1 Bag Earthbound Farm Riced Cauliflower
- 16-20 large shrimp, deveined & shelled
- sliced scallions
- chopped parsley
- hot sauce - for serving
This aromatic Cajun recipe by former Food & Wine Magazine Executive Food Editor Tina Ujlaki is splendid for entertaining and incredibly versatile. You could certainly swap in chicken and other vegetables, add mussels or other seafood, and substitute smoked ham for the andouille. For a dressy presentation, leave the tails on the cleaned shrimp and steam them right on top of the jambalaya, then serve it straight from the skillet.
Cook’s Note: The smoky Spanish paprika called pimenton de la Vera gives this dish a lovely flavor, but regular paprika will be fine too. If you do happen to purchase it, I guarantee you’ll find lots of uses for it as it amps up the character of anything it’s added to, from vegetables and eggs to fish and meat dishes. It comes in two varieties—sweet and hot—and both are delicious. I gave up mincing garlic a few years ago when I discovered that finely grating it on a Microplane is just as effective, but easier!
In a large nonstick skillet, heat the olive oil. Add the onion, red and green peppers and celery and stir in the thyme, smoked paprika and oregano. Season with salt and pepper and cook over moderately high heat, stirring frequently, until the vegetables are softened, about 7 minutes.
Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and their juices and the andouille and bring to a boil. Reduce the heat and simmer until some of the juices have evaporated, about 8 minutes.
Stir in the Earthbound Farm Organic Riced Cauliflower until thoroughly coated with sauce. Season the shrimp with salt and pepper and add them to the skillet along with 1 tablespoon of water. Cover and cook over moderate heat until the shrimp are just white throughout and the cauliflower rice is just tender, about 6 minutes. Pick out and discard the thyme sprigs.
Serve the jambalaya straight from the skillet, or transfer it to a platter or plates. Garnish with scallions and parsley and serve with hot sauce.