Food. I love everything about it. I go to bed at night fantasizing about what I am going to have in the morning. Does this ever happen to you? The best thing in the world, outside of food, is having your loves share this same passion. One of my girls, Gen, and I talk about our love for food all the time. She loves to eat my food, and I love to watch her eat my food. Perfect friendship if you ask me.
I have been making jambalayas for a long time, and each time, they are different. Depending on the sausage, the spices, the time of year. It’s great because you never know what you are going to get, but it always seems just right. It was absolutely miserable outside today, so I decided to cuddle up with a warm bowl of this jambalaya for dinner. I am also contemplating watching a movie. I really should do homework, but the TV is looking at me…
4 boneless, skinless chicken thighs cut up
3 chorizo sausages, casings removed
¼ onion chopped
2 cloves or garlic
2 tsp of fresh oregano
½ tsp of red pepper flakes
1 cup of diced tomatoes
¼ cup of bone broth
3 cups of cauliflower rice
Salt and Pepper to your liking
Avocado and Sour cream
- Chop the garlic and onion. Heat some avocado oil in a pan over med-high heat. Let it warm and then put the garlic and onion in. Let sauté until fragrant.
- Add the chicken and the sausage. Break up the sausage so it resembles ground meat. Let the meat brown.
- Add red pepper flakes, oregano and salt and pepper.
- Pour in the diced tomatoes. Stir around. Turn down your heat to med-low and let the diced tomatoes burn off the majority of their juices. Approx: 20 minutes.
- Put in the shrimp and cook completely
- Add your cauliflower rice. If you find that it is too dry, add some stock to help it cook. Cover and let the rice cook for 5-7 minutes.
- Place in bowls, put on toppings and nom nom nom that dinner up!