Low Carb Chorizo Jambalaya
How to Make It
Step 1
Make the cauliflower rice first. In a pan over high heat, toss the cauliflower rice with the salt, pepper, cumin, onion powder, and chili powder. Cook until the rice is golden brown and lightly charred.
Step 2
Reduce the heat to low and stir in the first amount of butter. Toss until the rice is glossy and coated in butter. Transfer the rice aside to stay warm.
Step 3
In a new shallow pot, melt the second amount of butter over low heat. Toss in diced poblano peppers and put the lid over your pot. Cook the peppers for about 5 minutes – until they’re bright green with charred skins. Stir the garlic into the pot in the final minute.
Step 4
Toss in ground chorizo. Turn the heat up to medium-high, and cook the chorizo as you break it up with a spoon. Cook with the lid on until the chorizo is crumbly, browned, and there’s a lot of excess fat in the pot.
Step 5
Turn the heat back down to low and stir in the tomato sauce and broth. Return the lid again and let the jambalaya simmer for about 10 minutes.
Step 6
At the end of cooking, chop and stir in avocado. Using slightly greener avocado will work best here so it does not become too soft in the jambalaya. Stir until just combined and remove from the heat.
Step 7
Serve approx. 186g jambalaya over 117g of cauliflower rice.
Ingredients
- Cauliflower Rice – 2 cup
- Salt – ¼ teaspoon
- Black Pepper, Ground – ⅛ teaspoon
- Cumin, Ground – ¼ teaspoon
- Onion Powder – ¼ teaspoon
- Chili Powder – ¼ teaspoon
- Unsalted Butter – ½ tablespoon
- Unsalted Butter – ½ tablespoon
- Poblano Peppers, Raw – 2 ounce
- Garlic – 1 teaspoon
- Ground Chorizo by Quijote – 6 ounce
- Tomato Sauce – ½ cup
- Beef Broth – ¼ cup
- Avocado – 2 ounce