Jambalaya is my JAM 🦐 🌶 🔥 This whole30 version is super easy and yummy. I had some leftover chicken andouille sausage (the kind from lidlus is whole30 compliant) and a bag of shrimp in the freezer. Just dice and sauté 2 red bell peppers, 1 stalk celery, 1 white onion in some olive oil with lots of crushed garlic until tender. Add a 28oz can of diced tomatoes with juice, a big splash of chicken stock or water, and a generous amount of Cajun seasoning and hot sauce to taste. I use flavorgod Cajun lovers, a few twists of chili-infused salt from my local farmers market, and some franksredhot. Boil the mixture and simmer until it reduces (about 30 mins). About 15 minutes in, add in 1 head of riced cauliflower (about 4 cups). While the jambalaya reduces, chop and brown a few andouille links. Pat shrimp dry and devein. Once the jambalaya has reduced, add the shrimp and sausage. Stir until shrimp is pink. Top however you like-I like some diced green onions and extra Cajun seasoning.
