Name: Sausage, Shrimp & Cauliflower Rice Jambalaya Stew with Green Onions
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ medium heads cauliflower; 6 sticks celery; 710 ml chicken or vegetable broth; 1 ½ (398 ml) cans diced tomatoes; 6 cloves garlic; 3 green bell peppers; 1 small bunch green onions (scallions); 6 pork sausages; 1.02 kg raw peeled shrimp, fresh or frozen; 3 tbsp tomato paste; 1 ½ medium yellow onions; basil, dried; black pepper; cayenne pepper; chili powder; extra virgin olive oil; garlic powder; onion powder; oregano, dried; paprika; salt; thyme, dried

Sausage, Shrimp & Cauliflower Rice Jambalaya Stew with Green OnionsSausage, Shrimp & Cauliflower Rice Jambalaya Stew with Green Onions — a 40-minute dinner recipe with 22 ingredients, serving 6.Ingredients

1 ½ medium heads cauliflower

6 sticks celery

710 ml chicken or vegetable broth

1 ½ (398 ml) cans diced tomatoes

6 cloves garlic

3 green bell peppers

1 small bunch green onions (scallions)

6 pork sausages

1.02 kg raw peeled shrimp, fresh or frozen

3 tbsp tomato paste

1 ½ medium yellow onions

basil, dried

black pepper

cayenne pepper

chili powder

extra virgin olive oil

garlic powder

onion powder

oregano, dried

paprika

salt

thyme, dried

Instructions

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add sausages and cook, turning occasionally, until golden brown and cooked through, 6-8 minutes. Remove sausages to a plate.

Meanwhile, wash and dry the fresh produce.

Combine spices in a large bowl.

Peel and medium dice onions; add to the bowl with the spices.

Slice celery crosswise into ¼-inch pieces; add to the bowl.

Seed and medium dice bell peppers; add to the bowl.

Return the pot (with leftover oil from cooking) to medium-high heat. Add chopped veggies and spices from the bowl; cook, stirring often, until veggies begin to soften, about 7 minutes.

Meanwhile, cut cauliflower heads into quarters, then trim off and discard the leaves and thick stem. Using a box grater or food processor, coarsely grate the cauliflower.

Peel and mince garlic. Add to the pot along with the cauliflower, broth, tomatoes, and tomato paste. Bring mixture to a boil over high heat.

Slice sausages into ½-inch thick rounds; add back to the pot, along with the shrimp. Cook, stirring often, until shrimp are opaque and cauliflower is tender, about 7 minutes.

Meanwhile, trim green onions and cut crosswise into ¼-inch pieces. Stir half of the onions into the pot (reserve the rest for garnish).

To serve, divide jambalaya between bowls and top with remaining green onions. Enjoy!

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