Jumbalaya or Jambalaya is a traditional creole recipe full of flavour and heat and can be tailored and adapted according to the chef's palate. As long as you incorporate The 'holy trinity' of onions, peppers and celery other optional traditional extras include andouille sausage, pork, chicken and seafood.
We have made up our own low carb version perfect for those on Keto and Paleo diets, substituting the rice for cauliflower for a filling and incredibly healthy meal.
- 1 head cauliflower grated, bashed or using a food processor to grind into "Cauliflower rice"
- 2 peppers
- 2 onions
- 4 celery stalks
- 3 chicken breasts
- 1 pack of cooked prawns
- 1 tbsp Jack's Meat Dust or your favourite cajun seasoning
- 200 ml chicken or vegetable stock
Prepare you veg by dicing smalls pieces of pepper, celery and onions then cook in a cast iron skillet on a medium heat using a low calorie cooking spray.
Prepare your cauliflower rise in your favourite way; this can be using a grater, placing in a zip lock bag and bashing with a rolling pin or using a pulse on a food processor. Set aside.
Coat the chicken breasts in Jack's Meat dust and griddle or grill until cooked through.
When the vegetables are golden add the cauliflower. Allow to brown off slightly then add the stock to the skillet to simmer on a low heat.
dice up your cooked chicken breasts and add to the vegetables with the prawns.
cook for another couple of minutes and then serve.