When I was in New Orleans, I attended a cooking demonstration session to find out how some of the local dishes are prepared. Jambalaya and Gumbo are the most common food among the southern cuisine. Both was demonstrated together with their popular Southern bread pudding and Praline, a candy fudge.
The session was entertaining but I didn’t get anything to eat because they were all mainly starch and sugar. I did nibble around the chicken and sausage in the Jambalaya and Gumbo just to get to know the flavour.
After the trip to New Orleans and gotten to know this dish, Jambalaya, I decided to try cooking it at home with cauli rice and my home blended Creole seasoning.
It will be easier for the cooking process when you get all the ingredients ready.
Starts with chopping the garlic finely, the onion, bell pepper and celery are diced and the cauliflower chopped into ‘rice’. Next is to cut a large tomato into small pieces and puree it in a food processor. Follow by removing the shell and devein the shrimps, and lastly, cut the sausages into bite size.
Now you are ready to cook. In a skillet, heat bacon grease or lard together with butter over medium heat. Lightly brown the sausage. Add cauli rice, onion and garlic, and stir to cook for 5 minutes.
Mix in celery, bell pepper, Creole seasoning and shrimp. Add tomato puree and let it simmer for 3 minutes or until the shrimp is just cooked. Taste before seasoning with salt. Sprinkle black pepper and chives to garnish.
Jambalaya is kind of similar to the Chinese fried rice. You can use any type of meat or seafood, or leftover protein to add to this dish. Is basically a mix rice dish. For the low carb high fat ketogenic way of eating, we want go without rice and replace it with cauli rice. I find that the texture and flavour blends very well altogether. Is fun to explore a different cuisine from the south.
Here is the recipe you can try:
- 2 tablespoons bacon grease or lard
- 2 tablespoons butter
- 3 Italian spicy sausage, cut into bite size
- 1 cup chopped sweet onion
- 3 cups of raw cauli rice, finely chopped
- 2 tablespoons garlic, chopped
- 1 cup chopped celery
- 1 cup yellow bell pepper, cut into bite size
- 2 tablespoons home mixed Creole seasoning
- 10 medium size shrimp, shelled and devein
- 1 cups (8 oz) tomatoes puree (use one large tomato to puree in a food processor)
- Pinch of salt
- ¼ teaspoon ground black pepper
- 2 tablespoons chives, chopped, for garnish
- In a skillet, heat bacon grease (or lard) and butter over medium heat and lightly brown the sausage. Add cauli rice, onion and garlic, and stir to cook for 5 minutes.
- Mix in celery, bell pepper, Creole seasoning and shrimp. Add tomato puree and let it simmer for 3 minutes or until the shrimp is just cooked. Taste before season with salt. Sprinkle black pepper and chives to garnish.
Each serving contains 21 g total carbs, 16 g net carbs, 13.4 g protein and 22 g fat.
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