I just had some leftovers of this for lunch, even better today. Thanks to Mark at Mark’s Daily Apple for this recipe, I just made a few small changes.

Ingredients: (this seems like a lot, but it really isn’t, most of it you will already have on hand)

2 large chicken breasts or 4 chicken thighs, cut into bite-size pieces (I used thighs)
1 lb andouille sausage, cut into ¼ inch thick slices
1/4 cup olive oil, or 2 Tbsp Coconut oil or butter (I used Coconut Oil, I really like the flavor!)
1 cup onion, chopped
1 large bell pepper, chopped (I used one small green and 1 small red)
2 cloves of garlic, minced crushed (I used one tsp. crushed garlic from a jar)
1 14.5 oz can diced tomatoes, undrained (I used fire roasted tomatoes with green chile)
1.5 cups chicken stock (I wanted mine to be a little soupier, so I used 2.5 cups, start with 1.5 and then add until you get consistency you like)
1/2 tsp dried leaf thyme
1 tbsp parsley (fresh is preferable, but dried will do in a pinch!) (I didn’t use any parsley in mine, I would say optional)
1 tsp chili powder
1 large head of cauliflower
2 cups shelled, deveined and cleaned shrimp (I used a 1lb. bag of frozen, already cooked shrimp from Trader Joes, tails off) 
Salt and Pepper to taste

Directions:

In a skillet, heat coconut oil or fat of choice. Then add diced chicken and sautee about 5 minutes or until at least outside is cooked.

Then add onions, peppers, garlic, and sausage tot he skillet and sautee until onions are soft

Then transfer what is in skillet to a large pot and add canned tomatoes, chicken broth, chile powder, thyme, salt and pepper. Simmer for about 20 minutes stirring occasionally.

While that is simmering, make cauliflower rice. This is so easy – just stick cauliflower heads into a bowl, microwave for 2 minutes, then put in blender or food processor and chop until a rice like consistency. It will look like this:

Then add that to the pot and stir in. Now if you have frozen shrimp, I would add them now as well, if they are defrosted or fresh, I would let cauliflower cook for about 10 minutes and then add shrip for another 5. So 15 minutes at this stage. (You can also add more chicken broth at this stage if you would like a more liquidy jambalaya. )

And serve! This was so yummy!