1 cup onion, chopped
1 cup green pepper, chopped
1/2 cup green onion, sliced
1/2 cup celery, sliced
1 cut-up fryer chicken (split breasts, bone-in, or boneless--just the equivalent to one cut-up fryer)
1 pound nitrate-free, natural smoked sausage, slice diagonally into 1/4- to 1/2-inch slices (I used chicken andouille.)
2 - 28-oz cans diced tomatoes (I used Muir Glen Fire Roasted.)
1-2 Tbsp coconut oil, olive oil, or bacon fat (I used bacon fat, yum!)
freshly ground black pepper
ground cayenne pepper
hot sauce (I used Frank's Original Red Hot.)
1 head cauliflower, pulsed in a food processor until a rice-like consistency
- Preheat oven to 325 degrees F.
- Season chicken with salt and pepper and place on a large, rimmed baking sheet.
- Bake white meat for 30 minutes and dark meat for 45 minutes. Remove from oven and let cool. Chicken does not have to be cooked through.
- Cut chicken off the bones and dice into medium pieces. (Discard the bones.) Set aside.
- In a 5- to 6-quart sauce pan, warm oil or fat. Add vegetables and saute over medium-high heat for about 10 minutes or until onion starts to become translucent.
- Add tomatoes and smoked sausage. Cover and simmer over low to medium-low heat for 15 minutes. Add spices to taste.
NOTE: I added 1 tsp cayenne and a generous sprinkling of hot sauce and it was perfect for my taste--spicy but no 911.
- Add chicken to the pot, cover, and simmer an additional 45 minutes or until chicken is cooked through.
- While chicken cooks, place cauliflower rice in a microwave-safe bowl, cover, and microwave on high for 3-4 minutes or until cooked. (Time will vary depending on your microwave.) Keep warm.
- To serve, place a generous scoop of cauliflower in each shallow bowl or dinner plate. Top with jambalaya. Add additional hot sauce, if desired.