So simple, so delicious and so freaking easy, this Low Carb Chorizo and Jicama Skillet is actually the brainchild of my husband. YES, my husband. Long time readers may remember me mentioning that while he is pretty damn amazing at so many things, cooking is not really one of them.
I have been starting to wonder if he is turning a corner though.
When we first met in Philadelphia, he was living solo, in graduate school and could care less about preparing his own food.
The first time I went to his apartment, I discovered that he was so cooking-adverse that he did not even have his gas stove connected on in his apartment. Instead, there was a lovely microwave taking residence on top of it.
On top of that, the only things I found in his fridge were a large pizza box with leftover pizza still in it, half of a cheese-steak, chocolate covered espresso beans and a couple of condiments.
And in the “pantry” — I am using that word loosely here because it was more of a closet with a bunch of toilet paper, books and some camping chili — yep, I am talking about ready-to-eat-dehydrated chili that you would take camping.
While he was never really into cooking, he has always been into eating. Especially good food. Lately, with the addition of baby number two in our lives, we are all stretched super thin so Mr.CouldNotCareAboutCooking has stepped up and is trying to do more in the kitchen where he can.
With this dish, he nailed it. Subbing jicama for potatoes was genius, is Whole30 compliant and allows this dish to not only be cooked in under 30 minutes but stay Low Carb!
- We have tried this with both Pork Chorizo and Pork Andouille sausage and either one works very well. I do not recommend a turkey or chicken sausage as they are much lower in fat and won’t render the flavored oil that is needed for this dish to be 3-Ingredients. If you choose to use a chicken or turkey sausage, you will need to add some type of fat (and probably some seasonings) at the beginning and when cooking the jicama.
- This can be made in any type of large frying pan but we prefer to use a 12″ cast iron skillet.
13 Points Plus Per Serving -- Serves 2
5 minPrep Time
30 minCook Time
35 minTotal Time
- 3/4 pound (12 ounces) smoked pork Chorizo sausage, halved and cut into 1/2" half moons
- 3/4 pound (12 ounces) jicama, cut into 1/2" cubes
- 10 ounces sugar snap peas, cleaned and halved lengthwise
- 1/3 cup water
- Slice chorizo in half lengthwise and then into 1/4" half-moons.
- Peel jicama and cut into 1/2" cubes.
- Clean snap peas by removing strings and halve lengthwise.
- Heat a 12" cast-iron skillet over medium high heat. Once hot, add sausage and cook 8 to 10 minutes, flipping 2 to 3x, until browned on most sides and a decent amount of fat is rendered.
- Use a slotted spoon and remove sausage, set aside. Take care to leave all of the oil in the skillet.
- Add cubed jicama to pan and toss until well coated in the rendered chorizo fat. Continue cooking over medium heat 7 to 8 minutes, stirring occasionally.
- Add 1/3 cup water and continue cooking an additional 7 to 8 minutes or until water is evaporated and jicama is tender.
- Add sausage back to skillet along with snap peas, toss to mix and cook another 3 to 4 minutes until snap peas are just tender.
- Remove from heat, serve and Enjoy!