12ouncesof andouille sausagechopped into 1/4" rounds
1green bell peppercored and diced
1red bell peppercored and diced
14-ouncecan of diced tomatoesincluding liquid
1/4tspcayenne(optional - adjust spiciness to your taste)
3cupspre-made riced cauliflower
1tspground black pepper
In a large pot, heat olive oil over medium heat. Add sliced sausages and sauté until browned. Remove sausage and set aside.
Next add the ghee, onion, celery and peppers to the same pot. Sauté for 8 to 10 minutes until the onion is translucent.
Now add the canned diced tomatoes, garlic, cayenne (optional), oregano, thyme and tomato paste to the pot and cook just until veggies and herbs are blended well.
Next add the 2 cups of chicken stock to the pot and bring contents to a boil.
Now add the chopped sausage you cooked, plus the bay leaves and salt and pepper. Bring pot back up to a boil, then reduce the heat to a low and allow to simmer for 15 minutes.
Next add 2 tablespoons of green onions, 2 tablespoons of parsley, lemon juice, and the shrimp. Stir well. Cover pot, remove from heat, and allow everything to steam together for 15 minutes – enough to cook the shrimp.
Remove bay leaves from pot.
Serve jambalaya over warm cauliflower rice, or the cauli rice can be mixed into the pot just before serving.