Chicken Jambalaya Recipe

Chicken Jambalaya Recipe

  • 2 pounds chicken breast, no skin, no bones
  • 1 pound chorizo sausage
  • 4 scallions, minced
  • 2 stalks celery, minced
  • 2 cloves garlic, minced
  • 1/2 green bell pepper, seeded and diced
  • 1/2 red bell pepper, seeded and diced
  • 1 head cauliflower, grated
  • 1/4 cup chicken broth
  • 1 tablespoon Cajun seasoning
  • 1/4 cup Carb Options™ Ketchup
  1. Grate the cauliflower. This is accomplished best by using your grating wheel on your food processor. But you can also do it by hand with a cheese grater. Set aside.
  2. Cut off the top 1/3 of the green part, mince and set aside for a garnish. Mince the rest of the scallions and the garlic. Dice the celery and the bell peppers.
  3. Remove casing from chorizo and cut into bite-sized pieces. Cut chicken into bite sized pieces.
  4. In a large heavy pot over medium heat, cook the chorizo until it renders its fat and starts to turn brown (about 5 minutes) transfer to a bowl. Add the chicken to the pot and stir fry until cooked through (about 5 minutes depending on size of pieces), transfer to the bowl.
  5. Pour off the fat, except for about 1 Tbsp worth. Add the celery, the white part of the scallions, the garlic and the bell peppers. Saute for about 2 minutes. Add the cauliflower and cook another 2 minutes stirring frequently. Add the chicken stock and Cajun seasoning and cook for about 1 minute letting the stock boil. Add the ketchup, stir to incorporate. Add the chorizo and chicken and heat through.
  6. Garnish with the reserve scallion tops and serve.
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