"Riceless" Jambalaya

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1 – 1.5 cups of dices onion and celery

1 can petite diced tomatoes

1 cup of chicken stock or water

1 tbsp Cajun seasoning (plus or minus depending on preference)

salt and pepper to taste

1 each red, yellow and green medium bell peppers large diced

½ pound smoked sausage

½ pound shredded cooked chicken

1 medium zucchini grated

1 12oz bag of “riced” cauliflower

green onions for garnish


1. Start out by sautéing onions and celery for about 5 minutes over medium heat in a tablespoon of oil of choice. Add the can of diced tomatoes and then cover and let simmer/boil for about another 5-8 minutes.

2. Add in 1 cup of chicken stock, peppers, sausage, chicken, Cajun seasoning and salt/pepper. Cover and turn the heat down to med-low and let it simmer until the peppers were as tender as desire. Uncover and add in shredded zucchini which had been draining in a colander in the sink and the frozen “riced” cauliflower. Turn the heat back up to medium stirring occasionally and keeping an eye on it until the “rice” and zucchini where warmed through well. Garnish the pot with green onions.

Bon Appetit!

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