Servings: 6 · Prep Time: 7 mins · Cooking Time: 43 mins
Total Time: 50 mins
This low carb take on a classic jambalaya uses cauliflower in place of traditional rice to provide a hearty and filling stew, rich with aromatic spices and tender pork. This jambalaya will provide you with 6 servings which can be divided up as lunch portions and extra portions can be frozen for future meals.
- pork loin (1kg sliced)
- cauliflower rice (4 cups)
- chicken stock (3 cups)
- olive oil (3 tbsp)
- celery (2 medium stalks roughly diced)
- tomato puree (2 tbsp)
- garlic (2 cloves finely sliced)
- smoked paprika (2 tsp)
- cayenne pepper (2 tsp)
- dried oregano (2 tsp)
- green bell pepper (1 small sliced into thin strips)
- tomato (1 large finely diced)
- white onion (1/2 small finely chopped)
- ground cumin (1/2 tsp)
- celery salt (1/2 tsp)
- sea salt (1/4 tsp)
- black pepper (1/8 tsp)
- Fresh coriander (to serve)
Heat the olive oil in a large pan or casserole dish over a medium heat. Add the pork strips and fry until browned all over. Remove from the pan and set aside.
Heat the remaining olive oil in the pan and add the celery, onion, green pepper and garlic. Sweat the vegetables gently in the oil until tender.
Add the tomato puree to the pan along with the dried herbs and spices. Stir well to combine with the vegetables.
Add the stock to the pan and stir well. Return the pork strip to the pan and simmer for 20 minutes until piping hot and the pork is cooked through.
Add the cauliflower rice to the pan and stir into the stock. Continue to simmer until almost all of the liquid has been absorbed and the cauliflower rice is fluffy.
Divide into 6 portions and scatter with fresh coriander to serve. Leave any leftover portions to cool completely before freezing.
Pork Low Carb Jambalaya.jpg