Cauli-Rice Jambalaya

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings


  • 1 large yellow onion halved and sliced
  • 1 large yellow bell pepper seeded and sliced
  • 1 large red bell pepper seeded and sliced
  • 12 to 15 cherry tomatoes halved
  • 4 cups riced cauliflower (purchased, fresh or frozen or make yourself in a food processor, pulsing cauliflower until it resembles "rice" (crumbles))
  • 1 pound kielbasa sausage sliced
  • 1/2 pound medium shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 1/4 cup low sodium chicken broth or use bone broth
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • sea salt and freshly ground black pepper to taste
  • 2 medium avocado peeled, pitted and sliced


  • Preheat oven to 375 degrees.
  • In a large bowl, toss together all ingredients. Once fully combined, spread out over a large baking sheet that’s lined with parchment paper.
  • Place in oven to bake for 20 to 25 minutes or until all veggies are tender and shrimp are pink and opaque. Serve hot topped with avocado.


Serving Suggestion: Big Salad tossed with Leanne’s Basic Vinaigrette (1 head lettuce (any kind but not iceberg), torn, Salad veggies of choice, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 garlic clove, pressed, Dried basil, to taste, Dried oregano, to taste.
Directions- In a large bowl, toss together torn lettuce and salad veggies of your choice. In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)
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