Ingredients
1 TBSP Olive Oil
1LB Andouille sausage sliced
1 LB smoked ham cubed
1 TBSP butter
1 medium onion diced
1 cup diced celery
1 green pepper diced
1 red pepper diced
1 14 oz can of fire roasted tomatoes w/chilies
3 TBSP minced garlic
1 jalapeño seeded and minced
2 TSP diced oregano
1 TSP diced thyme
2 TBSP tomato paste
6 C of homemade chicken stock
3 C of cauliflower rice pre chopped
2 TSP salt
1 TSP pepper
6 dashes of both sauce
1/2 C green onions
3/4 C parsley
1/4 C lemon juice
1 LB medium shrimp 20-24 count (deveined)
Heat oil. Sauté sausage 10-12 minutes, move to bowl. Add ham cook 10-12 minutes until brown add to bowl with sausage. Add butter, onion, celery and peppers to pan sauté 8-10 minutes. Add tomato, garlic, jalapeño, oregano, thyme, and tomato paste, cook until tender. Add stock bring to rolling boil. Stir in cauliflower rice, sausage, ham, salt, pepper and hot sauce. Reduce and simmer 20 minutes. Add 1/4 C green onions, 1/4 C parsley, the lemon juice and shrimp. Cover pot, remove from heat and allow to steam for 15 minutes to not over cook shrimp. Garnish with remaining green onions, 1/2 parsley and dash of hot sauce if desired.
