SEAFOOD JAMBALAYA

18 Apr

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Oh my! I’ve been looking forward to making this dish for the longest time. It’s my way of getting the spicy and flavourful taste of New Orleans without having to travel that far to get some…even though I should some day πŸ™‚ This is my “healthified” version of jambalaya πŸ™‚

Recipe: serves 3

1 cup raw tiger shrimp
1 cup wild scallops
1 cup calamari
2 tbsp organic extra virgin olive oil
1 tbsp cajun seasoning
1 small red onion (diced)
1 medium red pepper (diced)
3 medium celery stalks (diced)
1 tbsp minced garlic
16 ounces crushed fresh tomatoes (puree tomatoes in food processor)
1/2 tsp red chilli flakes
1/2 tsp sriracha sauce
1/3 tsp ground black pepper
2 cups organic low sodium vegetable broth
2 cups cauliflower rice (cooked)

First, prep your cauliflower rice and set aside. Chop and place cauliflower in a food processor and process until rice texture forms.

Place 1 tbsp of olive oil in a skillet over medium heat before transferring cauliflower rice into it. Season with spices/seasonings of choice and let it cook for a little less than a minute. When your rice is ready, cover the skillet with a lid to keep it warm and set aside.

*Note: you can also serve your cauliflower rice raw if you prefer.

Now it’s time to prep your jamba! Heat 1 tbsp of olive oil in a large separate skillet over medium heat.

Toss shrimp, scallops and calamari with cajun seasoning and sautΓ© in the skillet until slightly brown. Set aside when ready.

Next, add 1 tbsp of olive oil in the skillet. SautΓ© onion, bell pepper, celery, and garlic until slightly cooked.

Stir in crushed tomatoes and season with chilli flakes, black pepper, and sriracha sauce. Cook for 10 minutes, stirring occasionally.

Finally, stir in vegetable broth. Reduce the heat to medium low and let it simmer for 25 minutes, or until liquid is slightly reduced.

When ready, serve with cauliflower rice and enjoy this sexy meal!

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