Riced Cauliflower Jambalaya
Prep Time
Cook Time
Servings
Ingredients
2 packages Green Giant® Riced Veggies Cauliflower
2 boneless skinless chicken breasts, diced
2 tablespoons olive oil
2 tablespoons Dash Extra Spicy Seasoning Blend
1 large onion, diced
2 stalks celery, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 tablespoon paprika
1 package summer sausage, sliced
1 can diced tomatoes in liquid
1 pound large shrimp, peeled and deveined
1 tablespoon Ortega Taco Sauce, hot
1/4 cup chopped fresh parsley
1 lemon, wedged
Directions
Preheat oven to 350 degrees.
On a parchment lined sheet pan, lay out the cauliflower rice and roast for 10-12 minutes, until golden brown. Remove from oven and set aside.
In a large pot over medium high heat, warm the olive oil. Add the onion and cook for 3 minutes.
Add the garlic and cook for 2 minutes. Add the celery and bell pepper, cook an additional 3 minutes.
Once all vegetables have come together in the pot, add the chicken, Dash seasoning, and paprika. Cook for 10 minutes, covered.
Add summer sausage and tomatoes, cover and cook again for 10 minutes.
Add shrimp and hot sauce, cover and cook for 3-5 minutes.
Remove from heat and add lemon wedges and parsley.
Serve the jambalaya over the Riced Veggies.
