14 oz (0.9 lbs) Chicken breast, cut in 1 inch chunks
6 oz (half) Kielbasa sausage, slice
6 oz Peeled, raw shrimp
7 oz (1/2 lb) Grape tomatoes, halved
7 oz Red onion, diced
7 oz Celery, sliced
1 (5.3 oz) Green bell pepper, diced
1/3 Cup Nando's PERi-PERi sauce, flavor of your choice
1 Tablespoon tomato paste
1 Tablespoon ground cumin
1 Tablespoon Italian seasoning
1 Tablespoon smoked paprika
Salt and Pepper
2 Tablespoons vegetable oil
Sliced green onions
1For the cauliflower rice, Remove the leaves and trim the core of half a cauliflower. Break into florets and then pulse in a food processor until it resembles rice. Put into a cheesecloth or clean tea towel and squeeze out as much liquid as possible. Spread out on the tea towel to dry out even more while you cook your jambalaya.
2In a large saucepan or Dutch oven, sauté your onion, celery and green pepper for 3 minutes over a medium heat with a tablespoon of vegetable oil.
3Add the spices, chicken and sausage and brown over a medium high heat.
4Add the tomatoes, tomato paste and PERi-PERi, and just enough water to cover everything. Put the lid on the pot and simmer on low for 30 minutes.
5Remove the lid and stir through cauliflower rice and shrimp. Cook for 4-5 minutes until shrimp are pink.