From the Performance Menu
This one is a spicy Southern dish. I used El Pato sauce, but if you are not a fan of spicy foods, you might consider regular tomato sauce instead. Look for sausages that don’t contain nitrates.
10 min prep time
25 min cooking time
• 1 Tbsp olive oil + 1 tsp, divided
• 1/2 lb spicy sausage, sliced (look for anoudale sausage)
• 1/2 lb shrimp
• 1 C chopped onion
• 3/4 C chopped green pepper
• 1/2 C chopped celery
• 2 C chicken broth
• 1 1/2 C water
• 1 tsp cajun seasoning + 1/8 tsp, divided
• 1 bay leaf
• 2 cans El Pato tomato sauce
• 1 1/2 C finely chopped cauliflower
• Dash of cayenne pepper
In a large skillet, heat the olive oil, sausage, onion, peppers, and celery. Saute for around 5 minutes, then add the seasoning and bay leaf. Cook for 1 minute more. Add the tomato sauce, chicken broth, water, and cauliflower. Bring to a boil, then cover, reduce heat to medium low, and simmer for 20 minutes. Remove the bay leaf.
In another skillet, saute 1/2 lb of shrimp, 1/8 tsp cajun seasoning, and a dash of cayenne pepper in 1 tsp oilve oil. Saute for 2 minutes, then stir into the jambalaya.
Zone info: 4 servings at 1.5 carb blocks, 2.75 protein blocks, 6.5 fat blocks