Who doesn’t love a little spice in their life? I sure do! I’ve tried numerous different jambalaya recipes and have never been disappointed. This one is especially tasty and is a healthier version than the classic rice-based version. Plus, this version helps get that many more veggies into your kiddos without them even realizing it! Gotta love that!
Ingredients:
- 2 tablespoons of ghee or other healthy fat, divided
- 1 lb boneless, skinless chicken thighs, cubed
- 1 small dried red chili pepper, chopped
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 4.5 ounces chorizo sausage
- 1 medium orange, yellow or red bell pepper, chopped
- 1 tablespoon Cajun seasoning
- 1/4 cup chicken stock
- 4 cups uncooked caul-rice
- 4 cups fresh spinach
- salt to taste
Instructions:
Add half the ghee or other healthy fat to a skillet. Cook the cubed chicken for 5-8 minutes or until browned on all sides. I used chicken breast in this recipe because it’s what I had on hand. The dark meat has more nutrient density, which is why it’s the preferred meat to use, but either will work. Transfer to a plate and set aside.
Add the remaining ghee to the skillet, along with the onion and cook over medium-high heat until the onions are lightly browned, approximately 5-8 minutes. Once lightly browned, add chili pepper, garlic, chorizo and bell pepper. Cook for about 5 minutes.
Add back the chicken, Cajun seasoning, stock and cauli-rice. (Time-saving tip: I like to get the organic riced cauliflower from the store to use instead of always making this from scratch.) Cook for 5-7 minutes, stirring frequently.
Add the spinach and cook until wilted, about 1 minute. Season with salt to taste. Serve immediately, or let it cool and store in the refrigerator for up to 5 days.
You could also use pepperoni or shrimp in place of the chorizo, or you could use all of them. Mix it up and make it your own. Enjoy!
Recipe Makes: 4 servings
Recipe adapted from: Martina Slajerova
