Listen I get it, "REAL" Jambalaya is chock-o-block full of non "whole food" ingredients. But our family's NEW favorite is jammed full of great whole food ingredients.
I've been to New Orleans, I've gained the N.O.L.A. 15.... I'm not interested in doing THAT again!
• 1 tablespoons olive oil
• 1 lb raw shrimp — peeled, deveined
• 14 oz Andouille sausage — (look for whole 30 approved)
• 1 cup yellow onion — diced
• 1 yellow bell pepper — diced
• 1 red bell pepper — diced
• 2 stalks celery — diced
• 4 cloves garlic — minced
• 2 tablespoons Cajun seasoning
• 1 cup diced tomatoes
• 1/4 cup chicken broth
• 3 cups cauliflower rice — frozen
• 1 tablespoon fresh parsley
• 1 tablespoon green onion
• kosher salt and black pepper to taste
DIRECTIONS:
In a large pot, heat 1 tablespoon of olive over medium heat and add shrimp until is cooked. It’s about 4-5 minutes. Be careful to not overcook otherwise they will have a rubbery texture. Set aside.
Add sliced sausage to the pot and cook until browned on both sides, stirring occasionally. Set aside.
Add 1 more tablespoon of olive oil. Add onion, yellow and red bell pepper, celery and garlic. Sauté until softened.
Add Cajun seasoning, tomatoes, chicken broth and bring the sausage back. Stir well and cook for 3-5 minutes over medium low heat.
Bring back to the pot shimp and add cauliflower rice. Cook on low, stirring regularly until cauliflower is heated.
Garnish with green onions before serving.