Pork Low Carb Jambalaya

Pork Jambalaya
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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.
Prep Time7 mins
Cook Time43 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: jambalaya, low carb, Pork
Servings: 6
Calories: 483kcal

Ingredients

  • 1 KG pork loin sliced
  • 4 cups of cauliflower rice
  • 3 cups of chicken stock
  • 3 tablespoons of olive oil
  • 2 medium stalks of celery roughly diced
  • 2 tablespoons of tomato puree
  • 2 cloves of garlic finely sliced
  • 2 teaspoons of smoked paprika
  • 2 teaspoons of cayenne pepper
  • 2 teaspoons of dried oregano
  • 1 small green bell pepper sliced into thin strips
  • 1 large tomato finely diced
  • ½ small white onion finely chopped
  • ½ teaspoon ground cumin
  • ½ tsp celery salt
  • ¼ teaspoon sea salt
  • 1/8 teaspoon black pepper
  • Fresh coriander to serve

Instructions

  • 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.

Nutrition

Calories: 483kcal | Carbohydrates: 5g | Protein: 53g | Fat: 26g

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