Homemade Andouille Jambalya (2 servings @ 280 cal/ea)

20130420-123604.jpg

Easy Cajun sticking with the spicy diet (promotes weight loss). If you can’t take the heat, don’t go to Louisiana and don’t make this recipe! But you should make it because its delicious. PS Jicama rice = WAY BETTER than cauliflower rice.

Sausage:

1/2 lb pork shoulder
½ tsp paprika
1 tbsp garlic, chopped
1/2 tbsp chili powder
¼ tbsp crushed red pepper
1/8 tbsp cumin
pinch of: thyme, oregano, cayenne, onion powder, black pepper, chipotle.

In food processor, blend all ingredients (starting with the pork – adding the rest)

Shape into flat rounds, or balls (it’s up to you) and lightly brown in a skillet. The meat will be cooked all the way through later.

Set sausage to the side after browning.

Jambalya:

1 sm yellow onion, chopped
½ green bell pepper
½ jicama or cauliflower (aprox 1-2 cups)
3 oz tomato paste
7 oz diced tomatoes (or 2 real chopped tomatoes)
½ tsp paprika
½ tsp oregano
¼ tsp thyme
¼ tsp parsley
¼ tsp cayenne

Food process/blend Jicama until becomes “ricey” in size. Squeeze out excess moisture in a towel (and really use those paleo muscles too).

Sautee chopped garlic, onion, and pepper in the sausage-fatty skillet on medium heat.

Pour ½ cup water into a jar with a lid, add the spices, and shake.

Add the jicama rice, sausage, and spice-water into the skillet and let cook, covered, 5 minutes.

Add the tomato paste and tomatoes, stir, and continue to let cook, covered, 5-10 minutes until desired consistency.

20130420-123542.jpg

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s