Andouille, Chicken, and Shrimp Jambalaya
Ingredients
- ⅓ lb andouille sausage links, halved lengthwise and sliced
- ½ lb boneless, skinless chicken breasts, cut into bite-size pieces
- 1 Tbsp olive oil
- ½ cup chopped onion
- ½ cup chopped red bell pepper
- ½ cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 (14.5-oz) can diced tomatoes
- ¾ cup chicken broth
- ½ tsp chili powder
- ¼ tsp dried thyme
- 1 (16-oz) pkg frozen riced cauliflower
- ⅓ lb peeled and deveined, large raw shrimp
- 1 Tbsp chopped fresh parsley
Instructions
- Cook sausage and chicken in hot oil in a Dutch oven over medium heat until browned. Add onion, bell peppers, and garlic; cook, stirring often, 5 minutes.
- Stir in tomatoes, broth, chili powder, and thyme; bring to a boil, and reduce heat to a simmer. Add cauliflower, and cook, stirring occasionally, 15 to 20 minutes or until cauliflower is tender.
- Add shrimp, and cook 3 minutes or just until shrimp turn pink. Stir in parsley, and season with salt and pepper to taste.
Nutritional Information
| Main | Total | |
| Servings | 2 |
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