Jambalaya

Last night I made another tasty receipe from Mark's Daily Apple. This did take a little time to prepare with all the ingrediants and chopping, but was fairly simple. And it made a lot. Would be great for those cold nights we have been having. Would also be great to just leave in a crockpot for a Super Bowl Party.

Ingredients:

2 large chicken breasts, cut in bite-size pieces
1 lb. sausage (I used a spicy pepper sausage from Trader Joe's) I used a jalepeno flavored sausage
Olive oil... about 1/4 C (or less)
1 small yellow onion, chopped I used a whole pretty good size onion, but i like onion
1 green bell pepper, chopped
2-3 cloves garlic
1 14.5 oz. can diced tomatoes, undrained, low sodium i used a can that had itilian seasoning
1.5 C low sodium chicken broth
1 tsp. dried thyme
1-2 T fresh parsley, chopped
1 large head of cauliflower
2 C shelled, deveined and cleaned shrimp (I got a 16oz bag at Trader Joe's) I just used a whole back of the small salad size shrimp
some fresh ground pepper to taste! I used cayenne pepper

In a large skillet, heat olive oil and brown chicken pieces and sausage over medium heat. Add onion, bell pepper and garlic. When onion becomes translucent, transfer to a large pot and add tomatoes, broth, thyme, and parsley. Simmer.... While jambalaya is simmering make some cauliflower rice: Put cauliflower in food processor ( I don't have a food processor, so i just chopped into pieces) and shred until it becomes the consistency of rice. Then, add cauliflower "rice" to the mixture and simmer, uncovered for another 10-15 minutes. Add the shrimp and simmer another 5+ minutes. Add some pepper to taste!

This is approximately 4 - 1.5 C servings. (Zone blocks: 3F, 2P, 1C)