1lbboneless skinless chicken breast or thighs, cut into 1-inch squares
1lbsmoked sausage or andouille sausage, cut into 1-inch disks
1 lbshrimp, peeled and deveined
1cuponion, dicedsee Recipe Note
1cupbell pepper, dicedsee Recipe Note
1/2cupcelery, dicedsee Recipe Note
2candiced tomatoes (14.5-oz each)
110-oz bag frozen cauliflower rice, steamed per package directions
1/2 tspcajun seasoning (Tony's or Slap Ya Mama)
Season the diced chicken with a little salt and pepper or Tony's and brown in olive oil in a heavy 5 qt saute pan. Brown for about 5 minutes and remove from the pot.
Add the sliced sausage to the pot and brown for 5 minutes. Then add the onion, bell pepper, and celery. Mix well and scrape bottom of pan to remove and incorporate any browned pieces of chicken and sausage. Simmer covered for about 5 minutes, stirring halfway through cooking. Remove from pot.
Add the shrimp to the pot (add more olive oil if needed) and simmer for about 5 minutes or until the shrimp are pink. Stir frequently.
Return chicken, sausage, and onion bell pepper mixture to pot. Add the tomatoes with juice, cauliflower rice, and seasonings. Mix well and taste for flavor. Bring mixture to a slow simmer, cover, and simmer for 5 minutes.
Gently stir the jambalaya, cover, and slow simmer for another 5 minutes. Serve with hot sauce if desired.
Recipe Note: Substitute 2 cups of the frozen chopped onion, bell pepper, and celery blend for the fresh veggies. It will turn out just as great!
(A) Store leftovers in the refrigerator, tightly covered, for up to 3 days.