Cauliflower Jambalaya

Ingredients:

2 Tbsp olive oil

2 large bell peppers (any color, diced)

½ large onion (diced)

½ cup celery (diced)

4 garlic cloves (minced)

1 lb. Andouille sausage (sliced) PLEASE CHECK INGREDIENTS

8 oz cooked chicken breast (cubed or shredded)

2 lb. riced cauliflower (fresh or frozen)

14.5 oz can diced tomatoes (drained)

¼ cup chicken broth

1 to 2 Tbsp Cajun seasoning mix (recipe below)

Sea salt to taste

1 lb. shrimp (thawed, peeled & deveined)

Directions:

In a Dutch oven, heat oil over medium heat.  Add peppers, onion and celery, sauté until soft.  Add garlic and cook an additional minute.

Add sausage and cook until it starts to brown.  Add chicken and heat through.

Add cauliflower, tomatoes, chicken broth, Cajun seasoning and season with sea salt if needed.  Bring to a simmer and cook uncovered until cauliflower is tender.

Add shrimp and cook 4 to 5 minutes until shrimp is cooked through and liquid has reduced.

Garnish your Cauliflower Jambalaya with optional chopped green onion and parsley.

Cajun Seasoning Mix:

2 Tbsp paprika

2 Tbsp garlic powder

1 Tbsp sea salt

2 tsp dried oregano

2 tsp dried thyme leaves

2 tsp onion powder

2 tsp cayenne pepper

1 tsp red pepper flakes

Mix all the ingredients together and store in an airtight container.