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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup yellow onion (chopped)
- 1/2 cup chopped celery
- 1/2 cup red bell pepper (chopped)
- 1/4 cup oil (I used grapeseed)
- cooked shrimp (1 lb. pre-)
- 2 sausages (sliced)
- 1 Tbsp. tomato paste
- sugar
- 1 Tbsp. garlic powder
- 1/2 tsp. paprika
- 1/8 tsp. cayenne pepper
- 12 oz. cauliflower (package frozen, riced, cooked, microwaved without water is fine)
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Directions
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol40mg13% |
Sodium430mg18% |
Potassium580mg17% |
Protein11g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber3g12% |
Sugars9g |
Vitamin A20% |
Vitamin C110% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Seana 4 years ago
I love creole food, so I was excited when I found this recipe. It was a great idea to make a low-carb option for jambalaya, but this recipe is poorly executed! First off, why would you use cooked shrimp? Introducing cooked seafood to a pan where other vegetables are being sautéed will make it turn rubbery and overcooked. I partially cooked some raw shrimp in olive oil with garlic and a few chilli flakes, then removed it from the pan, so the shrimp flavour was left in the pan, without it being overcooked. Then I sautéed all the vegetables, including the riced cauliflower. Jambalaya is a one-pan rice dish, so I don’t understand why the recipe says “serve with cauliflower rice”. Also, the tomato paste/spice mix is very bland. You need to double or triple the spice, or even sautée a chilli, in order for it to taste like authentic creole food. Don’t make this using the directions.