jambalaya

When I first started limiting my carbs I had to come up with small tricks to nourish my body without feeling deprived. In a lot of healing diets, grains are eliminated because of their inflammatory properties. There are many differing opinions about carbs in general, but in my experience, when changing your eating habits, you need to listen to your body. I spent 4 months on a strict Ketogenic diet where I eliminated grains, fruit, sugar, and processed foods and dramatically increased my healthy fat intake. This change made me feel stronger, controlled my pain and reversed many of my stomach issues. Over time my body called out for carbs, so I adjusted my carb ratio and my body was happy again. 

This is one of my favorite grainless Keto recipes. For my kids I make organic basmati rice and for myself, I serve it over cauliflower rice. It is spicy, fresh and great to feed a big crowd. Traditionally, jambalaya uses andouille sausage, but I prefer chorizo. Recipes are great to follow but always add or delete according to your taste.

Ingredients

  • 3 large organic boneless skinless chicken breasts
  • 1 package (5-6 links) of high quality chorizo or andouille sausage
  • 2 organic red bell peppers
  • 1 Large onion
  • 1-2 cups Homemade chicken stock
  • Handful fresh Parsley
  • 2 Tablespoons tomato paste
  • 2 Tablespoons Cajun seasoning  ( I use Frontier Organic seasoning) Seasonings can contain many GMO ingredients and chemical agents. This brand is high quality.
  • 1 teaspoon salt
  • 2 Tablespoons Olive oil
  • Optional 2 cups Basmati rice or 1 head of cauliflower. Most grocery stores have cauliflower rice available, if not simply pulse cauliflower through a food processor to make your own

Directions

  • In a large frying pan, saute chopped onion and bell peppers in olive oil
  • Add 1 inch cubed chicken breasts and sliced chorizo sausage, brown ingredients
  • Add 2 Tablespoons cajun seasoning
  • Add 2 Tablespoons tomato paste and salt, cook for a few minutes and pour chicken stock to deglaze pan
  • If you are using only rice for this recipe, you can add 2 cups of uncooked rice to the completed dish, add another cup of chicken stock and cover. 
  • Simmer all ingredients for 15-20 minutes, to let flavors incorporate and chicken and rice to cook through. Rice may take longer to cook.
  • If using cauliflower rice, saute in butter and serve with a big helping of Jambalaya over the top.
  • Finish with chopped parsley or cilantro