I love rice. It is a fantastic carrier of sauces and a great filler for dishes like jambalaya and the dish it’s descended from, paella. Unfortunately, when you cut out carbs, rice is on the no-no list.
So, I decided to try a paella/jambalaya thing using riced cauliflower. This was a risky proposition, as I hate cauliflower. But hey, what’s life without a little experimentation?
Here’s what you’re gonna need:
- 8 oz chorizo sausage
- 1 lb smoked sausage, sliced
- 4 tbs olive oil, divided
- 1 1/2 tsp smoked paprika
- 1 tsp oregano
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 3 cloves of garlic, minced
- 1 tsp crushed red pepper flakes
- 2 bags (about 4 cups) frozen riced cauliflower
- 1 pinch saffron threads
- 1 tsp dried parsley
- 1 lemon, zested
- 1/2 cup water
- 1 lb shrimp, peeled and deveined
- Salt & pepper to taste
- Okay, throw that chorizo into a skillet over medium-high heat and cook it up, then drain off that chorizo grease.
- Now dump in the smoked sausage and 2 tbs of the olive oil. When it’s heated up, put in the paprika, oregano, onion and pepper and cook until the veggies are starting to soften, about 5 minutes. Remove from heat, for now.
- In another skillet, heat up the rest of the olive oil over medium-high heat. When it’s hot, put in the garlic and cook until fragrant, about 30 seconds, or so.
- Stir in the red pepper flakes and cook those for about 30 – 45 seconds.
- Add in the frozen riced cauliflower, saffron, parsley, lemon zest, and water. let the water cook off while stirring occasionally.
- Put the meat mix back on the heat and add the shrimp. Cook until the shrimp is done.
- Put some of the cauliflower stuff in a bowl, top with the meat mix. I sprinkled some creole seasoning on top of mine, but you could try it and see if you think it needs anything else. Some hot sauce could add a nice layer of flavor to it.