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My Whole 30 Journey is coming to an end, and I thought, what better way to celebrate the last day of a super tough diet than with a little {compliant} Cajun flair! If you've never had real jambalaya, let me be the first to say, DO IT! This is a great substitute, but it's not the real thing. If you've grown up with jambalaya your whole life like me, then I highly suggest you give this a go for a healthy and scrumptious alternative...  Recipe Ingredients:
2 teaspoons of Ghee 1 large onion (Vidalia are my favorite) 1 green bell pepper 1/2 large poblano pepper A heaping tablespoon of minced garlic 1 can of diced tomatoes 1 tiny can of tomato sauce Tony Chachere's Seasoning (or any Cajun seasoning that suits your fancy) 1 lb unpeeled, raw shrimp (or crawfish, or sausage, or any mix of meat/seafood) 1 head of cauliflower Chopped green onions Directions: 1. Heat ghee in a pan on medium-high heat, then add chopped onion. Cook for 2-3 minutes, then add peppers for 1-2 more minutes. Add garlic for 1 more minute. 2. Toss all of that into a pot and add the diced tomatoes, tomato sauce, and season with several shakes of Tony's. 3. After about 10 minutes of letting that cook down, add the raw shrimp and stir. 4. While that's cooking, cut off the cauliflower florets and rinse. Dry thoroughly and add to blender or food processor. I usually do half the head at a time. Pulse (don't blend) 5-10 times until it looks like "rice". 5. Add the cauliflower rice directly to the pot and stir. Let cook for 2-5 minutes, make sure the shrimp have turned slightly pink. 6. Add chopped green onions to the jambalaya and serve!
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