The balls for breakfast were not my favorite, but they were okay. Tomorrow I am substituting the balls for some scrambled eggs. Next time around I may do a change on that one.
Did anyone try it? Did you like it?
Lunch tomorrow will be leftover jambalaya from today’s dinner.
Here’s the recipe for tonights dinner:
- 1 TBSP EVOO
- 16 oz. Andouille sausage, cut into smaller pieces
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 4 cloves garlic, minced
- 1 medium onion, diced
- 2 14.5-oz. can fire-roasted tomatoes
- 1 TBSP smoked paprika
- 1 tsp dried thyme
- 1 tsp cumin
- Cayenne pepper to your liking
- 3 cups chicken broth
- 1 large head of cauliflower, grated
- 1 lb. medium shrimp, peeled and deveined
- Salt and pepper
- Fresh cilantro, for garnish
Heat the EVOO in a pot. Add the Andouille sausages and cook for 4-5 minutes until lightly browned. Add the red and yellow peppers, garlic, onion; stir. Cook about 5 minutes, then stir in the tomatoes and spices. Pour in the chicken stock and bring to a boil, then turn the heat down and simmer for 20 minutes.
Meanwhile, chop the cauliflower into big pieces and grate into a bowl. This is the substitution for the rice in traditional jambalaya. Mix in the cauliflower “rice”(depending on how big your cauliflower is, you may not want to add the entire amount). Simmer for 12-15 minutes until tender. Add the shrimp and cook everything for 5-7 minutes until the shrimp are opaque. Add salt and pepper, and garnish with fresh cilantro.
This was a delicious dinner!
“You say I dream too big. I say you think too small.”