Ingredients

• 3 tablespoons ghee , clarified butter
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 1 cup chopped onion
• 1 pound skinless , boneless chicken thighs, cut into 1-inch pieces
• 14 ounces andouille sausage , cut lengthwise and sliced crosswise into 1/4-inch slices
• 2 tablespoons Cajun seasoning
• 1 teaspoon hot sauce
• 1 , 10 ounce
• 0.5 cups unsalted chicken stock
• 1 , 16 ounce
• 1 pound frozen raw shrimp , peeled and deveined
• freshly ground black pepper to taste

Instructions

1. 1 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.
2. 2 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.

Nutrition per serving