Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra-virgin olive oil
  • 1 lb. large shrimp, peeled and deveined
  • 3 links Andouille chicken sausage, or chicken sausage of choice
  • 1 yellow onion, thinly sliced
  • 1 red pepper, diced
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper, more to taste
  • 1/2 teaspoon ground sea salt, more to taste
  • 1 teaspoon dried thyme
  • 1 14.5 oz. fresh or canned organic diced tomatoes
  • 1 cup organic chicken broth
  • Garlic-y Cauliflower Rice:
  • 1 medium cauliflower, cut into florets
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon seasoned rice vinegar
  • 3 cloves garlic, minced
  • 1/4 teaspoon sea salt, more to taste
  • 1/4 teaspoon ground black pepper, more to taste
  • 1 tablespoon fresh parsley, roughly chopped

Instruction

  • In a large skillet, heat oil over medium-high heat. Add in shrimp and sliced sausage, let cook for 5 minutes.
  • Add in sliced onions, red pepper, and spices, mix well and cook for another 5 minutes, stirring often.
  • Pour in diced tomatoes and chicken broth.
  • Bring mixture to a boil over high heat. Reduce heat to low and simmer for 8-10 minutes. Taste and adjust seasoning as desired.
  • Using a food processor or cheese grater, pulse/grate cauliflower until rice consistency.
  • In a medium-sized skillet heat oil over medium-high heat. Add in garlic and sauté until fragrant, about 2-3 minutes.
  • Add in cauliflower rice, seasoned vinegar, salt and pepper. Sauté for 5 minutes, until cauliflower rice has cooked through.
  • Transfer cauliflower rice to desired serving bowl. Pour jambalaya over rice, garnish with parsley and serve warm!