I love Creole food. It’s got such an amazing depth of flavour from all the delicious spices used. This recipe is my take on the traditional version which uses rice. I’ve switched it up and used cauliflower as the rice to make it healthier and add more vegetables.

Serves 4

Ingredients

400g skinless, bonless chicken thigh – you can also use chorizo, prawns or a mix of all three.

• 1 tablespoon oil – I used olive oil
• 1 brown onion
• 2 tsp crushed garlic
• 1 head cauliflower
• 1 capsium
• 3 stalks of celery
• 1 tbsp of cajun seasoning
• 2 tsp worcestershire sauce
• 1 can chopped tomatoes
• 1 cup chicken stock
• Chilli to taste
• Salt and pepper

Method

1. Rice cauliflower in a food processor – if you don’t have one, just chop finely.
2. Slice capsicum and celery and dice onion.
3. Chop chicken in cubes. Place in a bowl and add cajun seasoning.
4. Place oil in a hot pan. Add chicken and fry until golden brown and cooked through. Set aside.
5. In the same pan, add onion and fry until softened.
6. Once softened, add in garlic, capsicum and celery. Softened for one to two minutes and then add cauliflower.
7. Add chopped tomatoes and chicken stock to the pan and stir well.
8. Add chicken back to the pan, mix and leave simmering uncovered for 10 minutes, stirring occassionally.
9. Once all the liquid has evaporated, add in worcestershire sauce and season with chilli, salt and pepper to taste.

Yum!