• Half a head of cauliflower (10 oz)
  • 14 oz (0.9 lbs) Chicken breast, cut in 1 inch chunks
  • 6 oz (half) Kielbasa sausage, slice
  • 6 oz Peeled, raw shrimp
  • 7 oz (1/2 lb) Grape tomatoes, halved
  • 7 oz Red onion, diced
  • 7 oz Celery, sliced
  • 1 (5.3 oz) Green bell pepper, diced
  • 1/3 Cup Nando's PERi-PERi sauce, flavor of your choice
  • 1 Tablespoon tomato paste
  • 1 Tablespoon ground cumin
  • 1 Tablespoon Italian seasoning
  • 1 Tablespoon smoked paprika
  • Salt and Pepper
  • 2 Tablespoons vegetable oil
  • Sliced green onions

Cooking Instructions

1 For the cauliflower rice, Remove the leaves and trim the core of half a cauliflower. Break into florets and then pulse in a food processor until it resembles rice. Put into a cheesecloth or clean tea towel and squeeze out as much liquid as possible. Spread out on the tea towel to dry out even more while you cook your jambalaya.
2 In a large saucepan or Dutch oven, sauté your onion, celery and green pepper for 3 minutes over a medium heat with a tablespoon of vegetable oil.
3 Add the spices, chicken and sausage and brown over a medium high heat.
4 Add the tomatoes, tomato paste and PERi-PERi, and just enough water to cover everything. Put the lid on the pot and simmer on low for 30 minutes.
5 Remove the lid and stir through cauliflower rice and shrimp. Cook for 4-5 minutes until shrimp are pink.
6 Serve with green onion on top, enjoy!

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