Tuesday, February 14, 2012

Primal Jambalaya

I got a little lazy this week, basically I did not stray from this recipe. It was a really good recipe. I just happen to have about a pound and a quarter of Maine Gulf Shrimp from Whole Foods (they were on sale) and I picked up some yummy Lamb Sausage from Sherwood Farms. So I found this recipe and YUMMERS! The Cauliflower surprised me but it was delish!  Even after a few days it is still good,  I didn't post a picture of it because again, it looked like baby poop, but was extremely tasty.  I served it with a side of sauteed kale SO GOOD!  Also this recipe is from the website here, but originally it was from Mark's Daily Apple a site I frequent very often. If you have a chance look it up, his books are good too!

Primal Jambalaya Recipe
2 c Chicken, breast, cut into bite-size pieces
1 lb andouille sausage, cut into 1/4 inch thick slices
1/4 cup olive oil
1 cup onion, chopped
1 large bell pepper, chopped
2 cloves of garlic, minced crushed
14 1/2 oz diced tomatoes, undrained
1 1/2 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 head, large cauliflower
8 oz shrimp (2 cups), shelled, deveined and cleaned
1 Salt and pepper to taste

1. In a large skillet, heat the olive oil and lightly cook the sausage and chicken over medium heat.
2. Once golden, add onion, bell pepper and garlic and sauté until onion becomes translucent.
3. Transfer items from the frying pan into a large pot.
4. Add diced tomatoes, chicken broth, thyme, parsley and chili powder and bring to a simmer.
5. 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 until it becomes the consistency of rice.
6. Add the cauliflower “rice” to the mixture and simmer for another 15 minutes until tender.
7. Add shrimp and simmer for another 5 minutes. Add salt and pepper to taste and adjust other spices as needed. Serve piping hot. Serves 6.

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