...BOTH Certified Low-Carb DELICIOUS!
A lot of times it’s not about coming up with brand new recipes! Sometimes it’s just about adapting a good one so it’s great served up low carb style!
So how are you going to pull this off? Easy! You are going to follow the recipe in this video BUT you are going to tweak it a bit!
The first thing you are going to do is cut the chicken stock back to about one cup. That’s because you won’t need it since you are not putting rice in your jambalaya. They need all that liquid because the rice needs it to cook. It would absorb most of it (notice how thick it is at the end of the video) so that you have a nice thick finished dish. That won’t happen if you put in all that chicken stock.
You could even play it safe like I do and put 1/2 cup when they put theirs into the recipe and then add more if needed when you add your cauliflower rice at the end of your cooking time. You want to wait to add it so that it doesn’t cook away to mush and it maintains it’s shape.
Now, how in the world are you going to serve cornbread with this delicious dish and keep it low carb? Easy! You just use any of the recipes for low-carb cornbread in this recipe roundup! I love making mine in fish or corn-on-the-cob shaped cast iron molds! Yeah, I could make them just plain but what fun is there in that???
Seriously! You didn’t know we had those? You should explore the site! I bet there’s a lot you haven’t discovered yet! So… look around and let me know… what’s your favorite hidden secret? Leave it in your comment below and come over to The Low Carb Challenge Facebook group and share it with everyone!
In the meantime, ciao for now!
p.s. if you’d like to have fun with your cornbread here’s some great pans to consider:
Always consult your healthcare professional if you are currently taking medication, pregnant, trying to get pregnant, nursing, or if you have any other health condition before taking any products mentioned or applying any information contained herein.