|1 lb.shrimp; shelled and deveined|
|2 boneless chicken breasts; cooked and diced|
|2-4 oz.chorizo, chicken sausage or pork sausage; cooked and diced|
|1 small onion; diced fine|
|2 carrots; diced fine|
|2 celery stalks; diced fine|
|1 green pepper; diced fine|
|4 garlic cloves; minced|
|1 head of cauliflower; grated|
|2 26 oz. canscrushed tomatoes|
|1 can (6 oz.)chilis (or 2-3 chopped green chilis); diced|
|1 cupchicken stock or broth|
|1-2 tbspcooking fat of your choice|
|1-2 tbspextra virgin olive oil; (optional)|
|2 tspblackened chicken seasoning; (cayenne, paprika, garlic powder, onion powder, celery, and salt)|
|1 avocado; diced|
Saute the onion, carrot, celery, and green pepper in the cooking fat until soft. Add sausage and garlic. Cook until sausage is done. Add cauliflower. Stir and cook for a couple minutes. Add tomatoes, chilis, and broth. Cover, and cook until cauliflower is just slightly softened (maybe ten minutes).
Add shrimp, chicken, and seasonings. Cover and cook until cauliflower is very soft, like rice (maybe ten to fifteen minutes). Add olive oil after cooing if you want a richer (and fattier) taste.
Top with avocado.
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