|09-13-2003, 05:34 PM||#1|
Way too much time on my hands!
Join Date: Jun 2002
Location: Spring, TX
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
I made this tonight for supper and it was great! Just like real jambalaya with rice.
1 medium cauliflower, grated (I used my food processor)
1 green pepper, coarsely chopped
2 stalks celery, coarsely chopped
1 small onion, diced
2 cloves garlic, minced
2-3 boneless chicken breasts, cubed
8 ounces smoked sausage, sliced
8 ounces ham, cubed
15 ounce can diced tomatoes, undrained
8 ounce can tomato sauce
3 teaspoons Cajun Seasoning (see recipe below)
Salt and pepper, to taste
Heat about 2 tablespoons oil in an 8-quart Dutch oven or pot. Saute the peppers, celery, onion, garlic, chicken and Cajun seasoning, on medium-high heat, until the chicken is nearly done. Add the sausage, ham and cauliflower. Mix well. Stir in tomatoes and tomato sauce. Bring to boil, turn down to low. Cover and simmer about 20 minutes until the cauliflower is tender, but not mushy. Season to taste with salt and pepper.
Makes 8-12 servings (8 servings - 12 carbs each) (12 servings - 8 carbs each)
My husband gave this a big thumbs up! It's basically my regular jambalaya recipe with cauliflower instead of rice. My son couldn't taste the difference, but he did say that the texture was slightly different than real rice. The carb count is pretty high for this dish, but if you deduct the fiber, it's not so bad and most of the carbs come from very good veggies.
2 tablespoons basil
2 tablespoons oregano
2 tablespoons paprika
3 teaspoons thyme
2 teaspoons cayenne
2 teaspoons garlic powder
2 bay leaves
Grind in a food processor and store in an airtight container. Makes about 25 teaspoons (1 carb per teaspoon)
|09-14-2003, 06:15 PM||#4|
Senior LCF Member
Join Date: Aug 2003
Location: North Texas/Southern Oklahoma area of Lake Texoma.
This really sounds good, now if someone could just come up with a recipe for Chicken and Sasuage Gumbo I would be in heaven! I just can't for the life of me figure out what to do about the roux that is so important for gumbo.
|10-10-2003, 06:36 AM||#6|
MAJOR LCF POSTER!
Join Date: Jan 2001
Location: virginia, usa
Stats: 5' 3.5" 174.0/174.0/135 Size: 16/16/6-8
WOE: Low Carb
Start Date: May 31, 2005
[color=deeppink] Well, this is another of your receipes that I must try. Just printed this one out. BTW, the sausage quiche I made was to die for!. I made it for me and my non lo carb family was "arguing" over who is getting the last couple of pieces--LOL. Well, it's a good thing, I bought 2 1lb sausages, so I'll have to make another one this weekend for next week!
I wonder how would they do frozen. If I make a couple of them and freeze them and defrost as needed, do you think that would work? [/color]
If at first you don't succeed, TRY, TRY again!
[color=red]Smoke-free me: Since 11/19/03!!![/color]
1. Drink 64 oz water minimum
2. Use ******
3. Exercise at least 3x/week
4. No cheats for 30 days
[color=deeppink]SLIMMER BY FALL CHALLENGER
Starting Weight (06/12/06): 174
Goal weight: 135
Ultimate goal weight: 125
Induction:12/16/02-starts and stops along the way
**Fell completely off Feb '04. Gained 30lbs.-Time for a change!!!! ***New day, New outlook - June 12, 2006[/color]