Friday, December 17, 2010

Primal Jambalaya

I found this recipe on, a wonderful resource for tips and information on why primal living is the best way to go. This recipe is PACKED with protein and does a very good job of replacing a common comfort food with a healthier, lower glycemic option. Traditional Jambalaya is loaded with rice, and therefore full of tons of unnecessary carbs that leave you with an insulin spike and a confused metabolism. This recipe replaces the rice with cauliflower and,
seriously, you will not even notice the difference. Cauliflower is a cooling food with a good portion of Vitamin C, and it stimulates the liver out of stagnancy. Cauliflower is also a complete protein, with all of the essential amino acids, although you would have to eat A LOT to get a
significant amount.

*Special note: The first time I made this, it was delicious but a bit too “soupy”- so the second time I added one tablespoon of arrowroot powder at the very end to thicken it up. Arrowroot is a thickening agent and is a much better option than cornstarch or flour. Simply sprinkle in one
tablespoon toward the end of cooking and stir, you will notice it thickening up right away.

2 large chicken breasts, cut into bite-size pieces
1 lb andouille sausage, cut into ¼ inch thick slices
1/4 cup olive oil
1 cup onion, chopped
1 large bell pepper, chopped
2 cloves of garlic, minced crushed
1 14.5 oz can diced tomatoes, undrained
1.5 cups chicken stock
1/2 tsp dried leaf thyme
1 tbsp parsley (fresh is preferable, but dried will do
in a pinch!)
1 tsp chili powder
1 large head of cauliflower
2 cups shelled, deveined and cleaned shrimp
1 tbsp arrowroot powder
Salt and pepper to taste

In a large skillet, heat the olive oil and lightly cook the sausage and chicken over medium heat. Once golden, add onion, bell pepper and garlic and sauté until onion becomes translucent. Transfer items from the frying pan into a large pot. Add diced tomatoes, chicken broth, thyme, parsley and chili powder and bring to a simmer. While the mixture is simmering (you’ll want to let it go for about 20 minutes, uncovered, stirring occasionally), place the cauliflower in a food processor and shred or chop finely until it becomes the consistency of rice. Add the cauliflower “rice” to the mixture and simmer for another 15 minutes until tender. Add shrimp and simmer for another 5 minutes. Add arrowroot powder and stir until thickened. Add salt and pepper to taste and adjust other spices as needed. Serve piping hot. Serves 6.

Nutrition Analysis:
Calories: 590 calories
Fat: 36.7 grams (56% calories from fat)
Carbs: 16.1 grams (10% calories from carbs)

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