This healthy jambalaya recipe is a Whole30 and low carb version of an authentic Cajun dish. With sausage and shrimp, this paleo Creole recipe is even keto friendly, thanks to cauliflower rice! Surprisingly easy, too, and it comes together in a little less than an hour. Whole 30 Snacks, Whole 30 Recipes Crockpot, Whole 30 Recipes, Whole 30 Breakfast, Whole 30 Dinner, Whole 30
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Yield: 2 Servings
Ingredients: 1 tablespoon olive oil 1/2 yellow onion diced 1 cup baby bella mushrooms minced 3 cloves garlic minced 1 pound ground pork or ground chicken etc.
Instructions:
Step number 1. In a large skillet set over medium heat, heat olive oil. When the oil is hot, add onion and cook for about 3 minutes or until beginning to soften, then add mushrooms and cook 3 more minutes, or until onion is translucent and mushrooms are softening. Add garlic and cook just until fragrant, about 30 seconds, stirring constantly.
Step two, Add ground pork and cook until browned, crumbling with a wooden spoon or spatula. Add carrots and stir until starting to soften, about 3 minutes.
Next step is, In a small bowl, combine 1/4 cup coconut aminos, 2 teaspoons sesame oil, 1 teaspoon rice wine vinegar, almond butter, ginger, and hot sauce. Whisk until smooth then pour over meat mixture. Stir until combined, then add the chestnuts and green onions. Cook for 3-4 minutes then remove from the heat. Season with salt and pepper to taste.
Complete Ingredients and Instructions: https://40aprons.com/healthy-jambalaya-whole30-low-carb-paleo/
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