Low Carb Jambalaya and Lent Preparation

Happy Mardi Gras, Fat Tuesday, and the day before we start our Lenten season, which honestly could not come fast enough.

Among many things I am committing to, there's quite the laundry list, let me tell you...

Tomorrow I am breaking up with my "boyfriend", Jeff Bezos.  Well, he's not really my boyfriend, but I have been shopping on Amazon so much lately, that I feel like I am having an affair.  So, starting tomorrow, no more shopping.

I have also developed an unhealthy addiction to Marshalls, Home Goods, and At Home stores.  The problem is that we have been working on our downstairs build-out for so long, and now our upstairs remodel (more on that in the coming weeks)...that I have been shopping way too much for home items.  I need to stop for awhile and hit the reset button.  I think Lent is the perfect time for this reflection.

As you know, we have been trying to slowly ease our way into some more healthier eating options.  Tonight we had this Low Carb Jambalaya from Plain Chicken, and as an extra added bonus, we also had her Crack Keto Biscuits (featured here).  Oh my goodness, both were amazing!!!  

I am quite confident when I say that I may never go back to the retail boxed version of Jambalaya again.

Low Carb Jambalaya

Adapted from Plain Chicken

1 pound turkey smoked sausage, cut into rounds

1 Tbsp olive oil

1/2 half large white or yellow onion, diced

1/2 poblano pepper, diced

1/2 sweet red bell pepper, diced

1 Tbsp minced garlic

1/4 cup butter 

2 tsp cajun seasoning, or to taste

salt and pepper, to taste

1 (20 ounce) package frozen cauliflower rice, thawed

1 (10-ounce) can Rotel diced tomatoes and green chilies undrained

1/2 cup sour cream

1/2 cup shredded Monterey Jack cheese

* I added 1/2 pound shrimp, peeled, deveined, and tails off

In a large skillet over medium-high heat, cook smoked sausage (and optional shrimp) in olive oil.

Add onion, poblano pepper, sweet bell pepper to the skillet.  Sauté until soft.

Add garlic, butter, cajun seasoning, salt and pepper.

Add cauliflower rice and cook until softened slightly browned.

Add Rotel, sour cream, and cheese.  Simmer on low for 5 to 10 minutes, stirring occasionally.

One Year Ago:  Baked Mac and Cheese and Cabin Fever

Two Years Ago:  Good-Bye Angus

Three Years Ago:  Creamy Penne Pesto Chicken and Personal Genetic Service

Four Years Ago:  King Cake Bubble Up for Mardi Gras

Five Years Ago:  One Pot Chili Mac and Cheese and One Heck of A Month

Six Years Ago:  Muffuletta Pasta Salad

Seven Years Ago:  Chocolate Layered Pudding with Chocolate Box Wine and the ER