Hale’s Kitchen Jambalaya

PALEO JAMBAYLAYA:

1/4 C Olive Oil

16 oz Chicken Andouille Sausage -- sliced on the diagonal

16 oz Chicken -- cubed

16 oz Shrimp

2 Large Onion -- diced

2 Green Bell Pepper -- diced

6 Stalks Celery -- sliced

2 tbsp Garlic -- minced

32 oz Crushed Tomatoes

1 tsp Crushed Red Peppers

2 tbsp Cajun Seasoning

1 tsp Black pepper

2 tsp Celery salt

1 tsp Frank's hot sauce

4 cup Chicken Stock

10 oz Cauliflower -- riced

INSTRUCTIONS:

1. Rub Chicken with Cajun Seasoning and let sit for 15 min to overnight.

2. Heat 1 TBS olive oil in a pan over medium-high heat. Lightly brown sausage and remove. 

3. Place chicken in pan in an even layer and let cook until brown on the bottom (about 3 min) flip and and cook for approximately another 3 minutes (until chicken has reached 165 degrees in the center and no longer pink. Remove from pan.

4. Reduce heat to medium, add 1 tbs olive oil to pan and saute onions until slightly translucent.

5. Add in bell peppers, celery, and crushed tomatoes, cook for 5 min.

6. Add in chicken stock, seasonings and hot sauce. Heat to a low simmer and simmer for approximately 30 minutes.

7. Add browned sausage, cooked chicken and uncooked shrimp.

8. Cook 4-5 minutes until shrimp are opaque and cooked through.

9. Taste and add salt and pepper to taste.  

9. Scoop cauliflower rice into bowls, ladle mix on top and serve warm!