Riced Cauliflower Jambalaya

Riced Cauliflower Jambalaya

Cajun, veggie-forward Jambalaya is the tastiest new twist for enjoying the classic southern favorite.

FEATURED PRODUCTS

Green Giant® Riced Cauliflower

Green Giant® Riced Cauliflower
WHERE TO BUY
Riced Cauliflower Jambalaya
Full Recipe

FULL RECIPE

Green Giant product(s) used: Green Giant® Riced Cauliflower

Lists of 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

Steps

STEPS

1 Preheat oven to 350 degrees.
2 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.
3 In a large pot over medium high heat, warm the olive oil. Add the onion and cook for 3 minutes.
4 Add the garlic and cook for 2 minutes. Add the celery and bell pepper, cook an additional 3 minutes.
5 Once all vegetables have come together in the pot, add the chicken, Dash seasoning, and paprika. Cook for 10 minutes, covered.
6 Add summer sausage and tomatoes, cover and cook again for 10 minutes.
7 Add shrimp and hot sauce, cover and cook for 3-5 minutes.
8 Remove from heat and add lemon wedges and parsley.
9 Serve the jambalaya over the Riced Veggies.

TIPS & TRICKS

Green Giant product(s) used: Green Giant® Riced Cauliflower

  • 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

1 Preheat oven to 350 degrees.
2 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.
3 In a large pot over medium high heat, warm the olive oil. Add the onion and cook for 3 minutes.
4 Add the garlic and cook for 2 minutes. Add the celery and bell pepper, cook an additional 3 minutes.
5 Once all vegetables have come together in the pot, add the chicken, Dash seasoning, and paprika. Cook for 10 minutes, covered.
6 Add summer sausage and tomatoes, cover and cook again for 10 minutes.
7 Add shrimp and hot sauce, cover and cook for 3-5 minutes.
8 Remove from heat and add lemon wedges and parsley.
9 Serve the jambalaya over the Riced Veggies.

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