- 6
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Ingredients
- 1 T olive oil
- 1 large sweet onion, sliced
- 4 large carrots, peeled and sliced into 1/2" coins
- 1/2 cauliflower, cut into florets, about 6C
- 1 large green or red pepper
- 4 cloves garlic or more to taste
- 2 cans - 14-1/2 oz ea - no-salt-added diced tomatoes
- 1 T salt-free Cajun/Creole seasoning--may substitute 1t cumin, 2 t chili powder, parsley flakes, dash Tabasco
- 1/2 t salt--pepper to taste
- 1 can red kidney beans, drained and rinsed
- Whole wheat couscous for 6 people
Preparation
Step 1
Heat oil in a stockpot over medium heat. Add onion and carrots and cook 6 min, stirring occasionally. Add cauliflower and pepper and cook an additional 6 min, stirring occasionally. Stir in garlic, Cajun seasoning and salt. Add tomatoes and stir. Simmer with lid ajar for 25 min. Stir occasionally. Add beans and simmer 3 minutes until beans are heated through and vegetables are fork-tender. While jambalaya is cooking, prepare couscous. Serve jambalaya over couscous.
Per serving: 263 cal; 3 g fat; 11 g protein; 50 g carbs; 9 g fiber; 418 mg sodium; 0 mg cholesterol.