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
- If you don’t have a package of riced cauliflower, rice your head of cauliflower in a food processor on the shredding attachment.
- 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)
- 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
- Add the tomatoes and simmer for another 10-12 minutes
- Add the Andouille chicken sausage and shrimp and continue cooking until warmed through
- Grab a bowl and serve!
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