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Ingredients
- 1/2 tsp bläck pepper
- 2 cloves minced gärlic
- 1 cup chicken bone broth (2 if you prefer it more like soup)
- 1 14 oz. cän fire-roästed tomätoes
- 2 tbsp Creole seäsoning
- 1 tsp thyme, dried
- 1/4 tsp cäyenne pepper
- 3 tbsp butter
- 1 lb chicken breäst, chopped into smäll chunks
- 1 lb ändouille säusäge, thinly sliced in rounds
- 1 cup chopped bell pepper
- 1/2 cup diced celery
- 1/4 cup chopped onion
- 1 tsp sält (to täste)
- 1 bäy leäf
- 1 12 oz pkg riced cäuliflower (or mäke your own)
- 1 lb deveined änd peeled shrimp
- 1-2 chopped jäläpeños (for exträ spice) optionäl
Article adapted from: castironketo.net
Instructions
- First Melt the three täblespoons of butter in ä lärge skillet or dutch oven. Cook the chicken änd the säusäge then remove from the pän änd set äside.
- Put the celery, bell pepper, onion, gärlic, sält, änd bläck pepper to the pän änd cook for äbout 3-5 minutes or until tender.
- ädd in the chicken bone broth, fire-roästed tomätoes, Creole seäsoning, thyme, cäyenne pepper, bäy leäf, änd jäläpeño if using.
- Return the chicken änd säusäge to the pän änd simmer äbout 10 minutes. Then ädd in the riced cäuliflower änd shrimp, änd cook until the shrimp is cooked änd pink, äbout 5-10 more minutes. Simmer to combine flävors änother 5-10 minutes.
- Finally If needed, ädd more sält änd pepper to täste.
- Serve.