This recipe contains a lot of spices, but still isn't overwhelmingly hot. A lot will depend, of course, on the spice level of your andouille and how much hot sauce you use. I found this dish had the right amount of kick without totally cleaning my sinuses.
One note: I intended to use canned, diced tomatoes but apparently imagined their presence in my pantry. The marinara added the nice tomato flavor but obviously not discernible pieces of tomato; go with undrained, diced tomatoes if you would prefer the latter (definitely use less water if you're going to use an entire 14.5 oz can).
|even with better photo skills... jambalaya isn't the most photogenic dish!|
1 tbs. olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
4 minced garlic cloves
8 oz. andouille sausage, cut into slices
one head of cauliflower, riced
1 tsp. paprika
1 tsp. black pepper
2 tsp. Italian seasoning
1 bay leaf
2 cups organic chicken broth
1/2-3/4 cup water (I used 1 cup and it was a bit much)
1 tbs. tomato paste
1/2 tsp. hot pepper sauce
1 cup marinara sauce
1 lb. shrimp, peeled and deveined
Heat olive oil in a large sauce pan over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
Add riced cauliflower and spices (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and cherry tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf.