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Showing posts from October, 2017

Cauliflower Jambalaya

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So I'm a Cajun.  I grew up in a small town southwest Louisiana which is the rice growing capital of the United States.  Traditional Cajun cuisine has rice every with almost every meal (rice in scrambled eggs is a thing).  We eat rice with gravy, rice in our dressing (better known as dirty rice), rice with gumbo, and lots of rice casseroles. But, I'm trying to pare down the carbohydrates in my diet without losing flavor.  This means getting creative with my ingredients and making substitutions.  The most obvious is finding a substitution for white rice.  One of my family's favorite dishes is jambalaya.  Jambalaya is dish with meat or seafood with rice and, of course, the Trinity--onions, bell pepper and celery.   So, here's what I've come up with--Cauliflower Rice Jambalaya.  Here's what you need to get started.  I find prepping ingredients in advance makes everything easier.   As far as the caulifl...

Cajun Rice Cooker Crawfish Pilaf

Every once in a while, I come across an old recipe and I get really excited.  Growing up in the heart of Acadiana (Cajun Country), rice is served with every meal.  Thus, the popularity of automatic rice cookers.  Crawfish boils are also happen every weekend in the Spring.  The little mudbugs are so popular that you can buy packaged cleaned crawfish tails by the pound at most grocery stores.  This is the easiest recipe with the best results.  It's very similar to jambalaya so feel free to substitute smoked sausage, shrimp or chicken for the crawfish tails. Note:  It's because of this recipe, that I often add a can or 2 of mushrooms with the liquid to my jambalaya.  Try it sometime! Cajun Rice Cooker Crawfish Pilaf Serves 6 (or 4 hungry Cajuns) 1 cup raw long grain rice 1 stick butter, melted 1 small onion, chopped 1/2 bell pepper, chopped 2 stalks celery, chopped 1 can beef broth 1 small can sliced mushrooms with liqu...