Cauliflower Rice Jambalaya

I have no fun introduction for this recipe. It is what it is. And that is delicious. And healthy. You’re welcome.

1 lb. shrimp (peeled & de-veined)
1 lb. sausage, sliced (andouille is ideal, but all I had on hand was kielbasa, so I went with it)
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, diced
2 celery stalks, diced
4 cloves garlic, minced
1 can diced tomatoes
1 Tbsp. tomato paste
2 Tbsp. Cajun seasoning (*see below for the blend I made if you don’t have any on hand)
1 tsp. cayenne pepper
1/2 tsp. cumin
1.5 lbs. frozen riced cauliflower
1/2-3/4-ish cup chicken broth
Salt to taste

-Cook the shrimp on medium in some oil (a couple minutes each side), then set aside.
-Saute the onion until cooked, then add in the peppers, celery, garlic, and sausage and cook for another few minutes.
-Add in all the seasonings and stir, then throw in the cauliflower, tomatoes, tomato paste, and chicken broth.
-Simmer until the cauliflower and other veggies are all tender, about 10-ish minutes.
-Add the shrimp back in, season with salt if needed, and shove in your face (but don’t burn your mouth like I did).
-Note: this makes a lot. If you’re single like me, you’ll be eating this for dinner for a week and you won’t even get tired of it.

*Homemade Cajun Seasoning
2 tsp. each garlic powder, onion powder, and paprika
1.5 tsp. dried thyme
1 tsp. each dried oregano, cayenne pepper, and salt
1/2 tsp. black pepper

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