Cajun cabbage jambalaya


°1 ea. olive oil
°1/2 cup chopped onions
°2/3 cup green bell pepper, diced
°3 celery stalks, diced
°3/4 cup green beans, sliced
°2 garlic cloves finely minced
°1 ea. Cajun spice, more or less to taste, see note
°1 can 28 oz (796 mL) diced tomatoes with juice
°3/4 cup chicken broth
°1 1/2 cups cauliflower rice
°350 g peeled and deveined prawns
°400 g sole fillets, cut into cubes
°1 hot or mild chorizo sausage (250g), sliced or diced
°Salt and pepper, to taste
°2 green onions, chopped, optional for garnish
°2 bed. cilantro, chopped , optional for garnish


1)In a large pot, heat the olive oil. Sauté the vegetables for 5 to 7 minutes, until the onions and celery soften.

2)Add the chorizo, stir and cook for about 5 minutes.

3)Add garlic, Cajun spices, tomatoes and broth. Stir well.

4)Add the cauliflower rice, sole and shrimp. Stir and cook, 4 to 5 minutes, until the fish and shrimp turn opaque.

5)Add salt and pepper to taste. Serve garnished with green onions and chopped cilantro.
Enjoy !

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