Jambalaya


(Anna Hermsdorfer) #1

Made this yesterday, and the old saying is true… it is even better on the second day!

I sautéed the veggies in 2T ghee, added 2T tomato paste to the final product, and I subbed 4 cups cauliflower rice for the white rice. Also let it simmer all afternoon. Came out to 185 calories per cup, 28.5 g protein, 7.5 g fat, and 6.5 g carbs (1.5 g fiber). Tonight I added a cubed avocado to my bowl, and holy cow! I have a new favorite dish.

Enjoy!


(Richard Morris) #2

I did a Jambalaya as a recipe on one of our podcasts


(Anna Hermsdorfer) #3

Chorizo- that’s interesting! I’m gonna try that next time. The Andouille I’m not wild about. Thank you!


#4

I do like califlower rice but sometimes find it a little repetitive so have been using Miracle Noodles’ Magic Rice (https://www.amazon.com/Miracle-Noodle-Gluten-Shirataki-8-Ounce/dp/B00BP36S7U/ref=sr_1_2_a_it?ie=UTF8&qid=1484050566&sr=8-2&keywords=miracle%2Brice&th=1). It (and it’s cousins Miracle Noodle Angel Hair Pasta and Fettucinni) is made from Shiratake which has no carbs and no calories. Some folks complain about the smell when preparing it but when prepared correctly there is no smell and it’s an excellent substitute for pasta/rice.


(Brian Miller) #5

I’m destined to try one of these recipes but I’m leery of how it will turn out. A key charistic of a great jambalaya is that all the liquid/sauce is soaked up by the rice as it cooks and the outside is slightly coated but the dish itself is virtually dry. Even the bottom and sides of the pan are dry when you’re done cooking it and all that is left is a small amount of the dry spices that stuck to it. I need to figure out how to do this to not end up with more of an Étouffée than a Jambalaya.


(Anna Hermsdorfer) #6

Yeah, it did come out a little on the soupy side. I’m gonna try less broth next time.


(Tim Oboyle) #7

Jambalaya


(Brian Miller) #8

Chicken and Sausage Jambalaya and we honestly think we could pass it off as the real deal. I added just a pinch too much (maybe) cayenne so the heat built up nicely but we are pretty used to it being spicy.
Overjoyed to have found a replacement for this dish as it’s a favorite of both myself and my daughter.


(ryancrawcour) #9

what is the correct way to prepare it to avoid the off putting smell?


(ryancrawcour) #10

that sir looks bloody DELICIOUS!


#11

Just follow the written instructions on the package to the letter. Biggest key is to rinse several times. Cheers!


(Rahul Ratra) #12

The reciepe link is not working. Possible to share it again please


(Richard Morris) #13

I fixed the link up - thanks :slight_smile:


(JOE FABEETS) #14

. Just made this last night. It was awesome! This coming from someone who lived in New Orleans for a couple years. The wife and kid were big fans as well and they aren’t keto. Thanks @richard


(Ben) #15

(JOE FABEETS) #16

The keto soup nazi. “No keto for you!”