Ingredients
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3 tablespoons ghee (clarified butter)
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1 cup chopped green bell pepper
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1 cup chopped celery
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1 cup chopped onion
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1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
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14 ounces andouille sausage, cut lengthwise and sliced crosswise into 1/4-inch slices
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2 tablespoons Cajun seasoning
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1 teaspoon hot sauce
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1 (10 ounce) can diced tomatoes with green chiles (such as Rotel), drained slightly
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½ cup unsalted chicken stock
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1 (16 ounce) package frozen riced cauliflower
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1 pound frozen raw shrimp, peeled and deveined
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freshly ground black pepper to taste
Directions
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Melt ghee in a large Dutch oven over medium heat. Add bell pepper, celery, and onion; cook until vegetables begin to soften and onion turns translucent, 3 to 4 minutes. Add chicken, sausage, Cajun seasoning, and hot sauce; cook and stir until well combined, 2 to 3 minutes. Add tomatoes and stock; bring to a boil. Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes.
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Add riced cauliflower, breaking up any clumps while stirring. Add shrimp; increase heat to medium-high. Push shrimp below surface of hot tomato sauce; season with black pepper. Bring to a boil; cook, uncovered, until shrimp curls and turns pink in color, 6 to 8 minutes.
