Leave a comment

March 5, 2013 by Sam

I recently had the pleasure of enjoying delicious food with great company in an exhausting city. I was in Las Vegas for work with my sister & we ate at the (fairly) new restaurant Culinary Dropout at the Hard Rock Hotel. Our waitress recommended their Jambalaya which my sister got and boy was it tasty!

I’ve never made my own jambalaya before but thought it was worth trying. It’s pretty much a primal dish as is. You could eat it as it’s traditionally served with rice, but I decided to go primal all the way and serve with cauli rice instead.

I’m happy to report my rendition did not disappoint! It’s a great one pot meal that was surprisingly easy to make.



Serves: 6

1 lb. chicken

2 tbs. olive oil

6 garlic cloves

1 red bell pepper

1 yellow onion

12 okra

4 smoked andouille sausages

1 1/2 cups chicken broth

14.5 oz. can diced tomatoes

1 tsp. thyme

1 tsp. fresh parsley

1 tsp. chili powder

1/2 tsp. cayenne pepper

1 head cauliflower

1 lb. raw shrimp, peeled

Salt & pepper, to taste

Cut the chicken into bite size chunks. In a large skillet, heat 1 tbs. olive oil, add the chicken & salt and pepper, to taste. Cook on medium until water is cooked off & chicken is slightly golden.


In a large pot, heat 1 tbs. olive oil. Mince the garlic & add to the pot. Dice the bell pepper, onion & okra and add to the pot. Cook on medium for about 5 minutes.


Slice the andouille sausage into bite size pieces and add with the cooked chicken to the veggie pot.


Stir in the chicken broth, diced tomatoes & spices to the meat & veggies. Bring to a boil then let simmer.


In the meantime, rice your cauliflower using one of the following methods:

In a Vitamix: Cut stem out of cauliflower & chop into florets. With the lid on and plug removed, turn the Vitamix to 5 & drop in florets on the spinning blade and let run until the cauliflower is in small, rice-sized pieces.

In a food processor: Cut stem out of cauliflower & chop into florets. Pulse until cauliflower is in small, rice-sized pieces.

With a cheese grater: Run a head of cauliflower up & down a cheese grater.

After the pot has been simmering for 20 minutes, add the riced cauliflower and cook for another 10 minutes. Lastly, add the shrimp & cook for 5 minutes.


Add salt & pepper as needed. Serve hot!



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 24 other followers


%d bloggers like this: