Low Carb Jambalaya

I don't make this often because it's a bit labor-intensive.  But since I started meal-prepping a lot more on Sundays and Mondays, I had a lot of these ingredients already ready to go!  Replace the regular rice with cauliflower rice and this becomes a super yummy low carb option to throw into your dinner rotation.

2 cooked/cubed chicken breasts
2 andouille sausages, sliced (I love Aidell's Cajun style)
1-2 cups peeled/tail-off shrimp (depending on size used)
2-3 T olive oil
2 green bell peppers, chopped
1 red bell pepper, chopped
1/2 Mayan sweet onion, chopped
3 large celery stalks, chopped
2-4 cloves garlic, minced
2 15-oz cans chopped tomatoes, with liquid
2-3 T cajun/creole seasoning (I just tweak Emeril's recipe a bit! Or use whatever store-bought brand you like best)
Celery salt, pepper

1 head cauliflower - riced
1-2 T olive oil

Heat olive oil in a dutch oven over medium heat.  Throw in onions and garlic, and saute just a few minutes til translucent.  Add the rest of the veg - peppers, celery, and tomatoes - and bring back up to a simmer.  Then add the chicken, sausage, and shrimp.  For the seasoning, I like Emeril's "Essence" creole seasoning linked above - make it ahead so you have it on hand for future cajun/creole recipes.  I don't put as much oregano or thyme as he calls for, and you can lighten up on the cayenne if you like it less spicy.  But use at least a couple tablespoons for this big of a batch of jambalaya.  Simmer on low for at least 20-30 minutes for the flavors to meld.

While jambalaya is simmering, rice your cauliflower and add to a pan heated on med-low with the olive oil.  Stir to distribute oil and cover for a few minutes to help steam and soften cauliflower.

Serve hot jambalaya over riced cauliflower with a little celery salt and fresh cracked black pepper.  Trust me, you don't miss the grain rice.  Enjoy!