Anne's LC Jambalaya
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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2 heads cauliflower
1/2 pound bacon
1 medium onion -- coarsely chopped
1/2 medium green pepper -- seeded and chopped
2 stalks celery -- chopped
3 tablespoons tomato paste
3 cups cooked chicken -- chopped
2 cups ham -- or tasso, chopped*
1 pound shrimp -- peeled and deveined
1/2 pound andouille sausage -- cooked and chopped*
1 bunch green onions -- chopped
2 tablespoons hot sauce
Make cauliflower "rice". Cut cauliflower into large florets and run through
the shredder blade of the food processor. Place in bowl in microwave and
microwave until tender, about 20 minutes. Place in fine-meshed sieve and
press out as much liquid as possible; fluff and press again. Set aside.
Cook the bacon until VERY crisp, either in a skillet or in a pan in the
oven. Drain bacon, reserving fat, and crumble bacon.
In 2T of the bacon grease, quickly fry the shrimp until the just begin to
turn opaque and curl. Remove shrimp from pan and set aside.
Pour remaining bacon grease in Dutch oven and over medium high heat, saute
union until very translucent and it just begins to brown. Add green pepper
and celery and saute until peppers and celery are tender. Add tomato paste
and stir until thoroughly combined.
Add "rice" to the Dutch oven and stir to thoroughly distribute vegetables
and tomato paste. Add chicken, ham, and andouille sausage. At this point,
adjust seasoning and add hot sauce if desired. Bear in mind that the bacon
will add a bit more salty flavor. Cover pot and remove from heat for 1/2
hour, letting flavors in pot blend.
Return pot to burner over medium low heat and let the dish reheat. When
hot, add shrimp, crumbled bacon and green onions and toss together. Serve
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Per Serving (excluding unknown items): 529 Calories; 28g Fat (48.7% calories
from fat); 58g Protein; 8g Carbohydrate; 2g Dietary Fiber; 232mg
Cholesterol; 1574mg Sodium. Exchanges: 8 Lean Meat; 1 Vegetable; 3 Fat.
NOTES : I use Cajun tasso, a spicy cured ham product, but chopped ham works
just fine. Cut off all visible fat. I've also used cooked Smithfield ham,
which is utterly delicious in jambalaya.
Andouille sausage is the best option, but I've used spicy Italian sausage,
too. It should be a spicy sausage.
Jambalaya is made to be a vehicle for using up leftovers. Don't be afraid
to substitute meats, seafoods, etc.