Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Serves: 6

Ingredients

  • 1 Tbsp olive oil
  • 1 package of riced cauliflower or 1 head of cauliflower, riced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 2 stalks of celery, diced
  • ½ yellow onion, diced
  • 3 cloves garlic
  • ¼ tsp paprika
  • 2 tsp thyme
  • 1 tsp coriander
  • 1 package of chicken or turkey Andouille sausage
  • 1 C baby shrimp, peeled and deveined (optional)
  • 2 cups of chicken bone broth
  • 2 cups of diced tomatoes

Directions

  1. If you don’t have a package of riced cauliflower, rice your head of cauliflower in a food processor on the shredding attachment.
  2. Add the olive oil to a large pan on medium heat. Add the onions and garlic and heat until they begin to sweat (about 5 minutes)
  3. Add the broth, peppers, celery, cauliflower and spices and bring the temperature up to high heat, simmering for about 10-15 minutes until broth cooks down slightly
  4. Add the tomatoes and simmer for another 10-12 minutes
  5. Add the Andouille chicken sausage and shrimp and continue cooking until warmed through
  6. Grab a bowl and serve!

 

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