Keto “Jambalaya”

Ingredients List

2 (10-oz) package frozen cauliflower rice
4 Tbsp Avocado oil, divided
2 Tbsp gluten-free seasoning (like Tony Chachere’s Original Creole Seasoning, divided)
Sea salt and freshly ground pepper
1 lb boneless, skinless chicken thighs, cut into 3/4-inch pieces
3 stalks celery, sliced about 1/2-inch thick, with leaves
1 red & 1 green bell pepper, cut into large dice (3 cups total)
12 oz Savoie’s andouille sausage, sliced into 3/4-inch disks
1 Tbsp tomato paste
2 Tbsp butter
1 lb medium peeled, deveined shrimp

Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with aluminum foil or parchment paper.
In a bowl, combine the cauliflower rice, 1 tablespoon of the olive oil, 1½ teaspoons of the Creole seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to evenly distribute, spread on the prepared baking sheet and roast, tossing occasionally, until the cauliflower rice is dry and a bit crispy-edged, about 12 minutes.
Meanwhile, season the chicken pieces evenly with 1-1/2 teaspoons of the creole seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
In a 4 to 6-quart pot oven over medium-high heat, heat 1 tablespoon of the olive oil. When hot, add the chicken and cook, turning frequently, until browned on all sides, 5 to 6 minutes total. Remove the chicken to a plate. Reduce the heat to medium and add the celery, peppers, and sausage. Cook, stirring occasionally, until the vegetables are softened and the sausage is seared in places, 4 to 5 minutes.
Add the tomato paste and the remaining 1 tablespoon Creole seasoning, and toss to combine. Add 1/2 cup of water and scrape up any bits from the bottom of the pan. Let the mixture come to a simmer and thicken up a little, 2 to 3 minutes.
Reduce the heat to low and stir in the butter. When incorporated, gently stir in the shrimp and chicken and cook until shrimp is slightly opaque and a little “white” in color, 3 to 4 minutes.
Stir in the cauliflower rice, season to taste with salt and pepper, and serve.