MEAL 4: Andouille, Chicken, and Shrimp Jambalaya

Ingredients:

Andouille, Chicken, and Shrimp Jambalaya
½ 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
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
1/3 lb peeled and deveined, large raw shrimp
1 Tbsp chopped fresh parsley

Instructions:

Andouille, Chicken, and Shrimp Jambalaya
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.

ENJOY!