Big Easy Cajun Jambalaya (Pescetarian and with Cauliflower Rice)
Fresh off a long weekend in the food paradise that is New Orleans, we were going through serious vacation withdrawal. We decided to whip up this Nola inspired Jambalaya but with a Home Plate twist. Jambalaya originated from the French Quarter of New Orleans when Spanish Settlers tried to make Paella but didn't have any Saffron. They substituted with tomatoes and Jambalaya was born.
Our version uses shrimp and soy chorizo instead of the traditional andouille so it's meat free but still has that classic flavor. We also substituted some cauliflower rice for a veggie packed low-carb version.
If you are anything like us, and need a Big Easy dinner that makes you crave bananas foster for dessert, we got you covered. Le bon temps roule!
Ingredients:
The Soy Chorizo from Trader Joe's is the best!
- 1 Pound Shrimp
- 12 oz Soy Chorizo
- 1 large onion
- 2 bell peppers
- 1 tbsp Olive Oil
- Salt
- Pepper
- 1 Tsp Oregano
- 3 cloves minced garlic
- 2 tbsp tomato paste
- 1 Package Cauliflower Rice - About 3 cups
- 4 tsp old bay
- 2 green onions
- 1 can crushed tomatoes - 15 oz
- 2 cups veggie stock
Instructions
- Heat Oil in a large, deep pan. When oil is hot add onions, peppers, salt and pepper. Let cook for 5 minutes on medium heat.
- Add garlic, oregano, tomato paste, soy chorizo and more salt and pepper. Cook for 2-3 minutes for until fragrant
- Add Veggie broth, crushed tomatoes, cauli rice, and half the old bay. Cover and cook on low-med heat for about 20 minutes until liquid starts to get absorbed.
- Uncover and add shrimp and remainder of old bay and cook for 3-5 minutes until shrimp is pink and cooked all the way through.
- Mix in chopped green onions and serve.
