Paleo-Med Jambalaya

Ingredients

• 2 large chicken breasts, cut into bite-size pieces
• 1 lb andouille sausage, cut into 1⁄4 inch thick slices
• 1/4 cup avocado oil
• 1/4 cup chives chopped
• 1 large bell pepper, chopped
• 2 cloves of garlic, minced crushed
• 1,14.5 oz can diced tomatoes, undrained
• 1.5 cups chicken stock
• 1/2 tsp dried leaf thyme
• 1 tbsp parsley
• 1 tsp chili powder
• 1 large head of cauliflower
• 2 cups shelled, deveined and cleaned shrimp
• Salt and pepper to taste

Instructions

In a large skillet, heat the avocado oil and lightly cook the sausage and chicken over medium heat. Once golden, add onion, bell pepper and garlic and sauté until onion becomes translucent. Transfer items from the frying pan into a large pot. Add diced tomatoes, chicken broth, thyme, parsley and chili powder and bring to a simmer. While the mixture is simmering (you’ll want to let it go for about 20 minutes, uncovered, stirring occasionally), place the cauliflower in a food processor and shred until it becomes the consistency of rice. Add the cauliflower “rice” to the mixture and simmer for another 15 minutes until tender. Add shrimp and simmer for another 5 minutes. Add salt and pepper to taste and adjust other spices as needed.

Serve piping hot.

Enjoy!