A rich cajun stew with andouille sausage, chicken thighs, and shrimp. Served with cauliflower rice
- 2 boneless (skinless free-range chicken thighs (cut into cubes))
- 1 tsp. cajun seasoning
- 1 lb. wild caught shrimp (I like to leave the shell on)
- 1/2 tsp. Old Bay seasoning
- 2 tbsp. grass-fed ghee
- 1 andouille sausage (diced)
- 1 slices of bacon (diced)
- 1 onion (diced)
- 1/2 a bell pepper (red or green-diced)
- 2 celery stalks (peeled and diced)
- 2 garlic cloves (minced)
- 1 tsp. coconut aminos
- 1/2 cup bone broth
- 1 cup crushed tomatoes
- 1/2 tsp. crushed red pepper flakes
- 1 tbsp. freshly chopped cilantro
- 1 tbsp. freshly chopped parsley (+ 1 tbsp. for garnish)
FOR CAULIFLOWER RICE:
- 2 tbsp. avocado oil
- 2 12- ounce packages of frozen riced cauliflower
- 1 tbsp. freshly chopped cilantro leaves
- salt and pepper
- First, season chicken thighs with 1 teaspoon of Cajun seasoning, season shrimp with Old Bay seasoning and set aside. Now, heat 1 tablespoon of ghee in a large Dutch oven over medium-high heat and brown sausage and bacon. Remove the bacon and sausage from the pan and set aside. Leave the drippings from the sausage and bacon in the pan and add the chicken. Sauté until the chicken is about halfway done (about 5 minutes). Then, turn the heat to high and add the shrimp. Continue to sauté until the shrimp are pink (about 3 minutes). Remove the shrimp and chicken from the pan and set aside.
- Lower the heat to medium-high and add the onions, bell pepper, celery, and garlic to the same pan along with the other tablespoon of ghee and sauté until the vegetables are brown and tender (about 7-10 minutes). Now, add in coconut aminos and bone broth and stir to deglaze the pan. Simmer for about 3-5 minutes until the liquid is reduced to about half. Stir in crushed tomatoes and pepper flakes and continue to simmer for 2-3 minutes to cook the tomatoes. Now, return the chicken, shrimp, sausage, and bacon to the pan and bring to a slow simmer on low heat. Finish with cilantro and parsley, cover and continue to simmer on low heat for about 5 more minutes.
- Now, to make the cauliflower rice, heat a non-stick skillet over medium-high heat and add 2 tablespoons of avocado oil to the skillet. Add the riced cauliflower to the pan and turn the heat to high. Sauté the cauliflower rice (while continuously stirring) until all the liquid is dried up and the cauliflower is tender. Then stir in cilantro leaves and season with a pinch of salt and pepper.
- Serve with jambalaya over the cauliflower rice and finish with fresh parsley.