New Year’s Jambalaya

With a Brassica Twist!

I made jambalaya with cauliflower instead of rice. Sounds like a grim diet decision, right? No! It was sublime. I love rice, but this was another thing altogether.

I am not someone who blithely sprinkles riced cauliflower curds in every dish. I’m picky. This was just a wonderful discovery.

I was only thinking about bugs at first. As in, crayfish. That’s all that was on my mind.

INGREDIENTS

Shellfish Boil

• 1 lb. Prawns, crayfish, crab, or combo

• 1 onion

• 1 bag of Crab Boil

Roux

• 2-3 tablespoons of olive oil or bacon fat or both

• 2 T. Flour

Stew

• ~ 2-3 cups of diced celery, onion, and sweet peppers - “the holy trinity”

• 2 T. Diced garlic

• 1 tin of anchovies in oil¹

• 2 cups of of riced cauliflower (aka 16 oz package from Trader Joe’s)

• ~1 cup leftover ham, cubed or shredded

• 1 28-oz can crushed tomatoes

• 2 tsp. Oregano

• 1 tsp. Thyme

• Splash of dry vermouth

• Squeeze of half a lemon

• Salt and Pepper to taste