Spicy Shrimp and Andouille Sausage Jambalaya

Ingredients:

• 1  tablespoon  olive oil

• 1  cup  chopped onion

• 1  cup  chopped red bell pepper

• 1  tablespoon  minced garlic

• 1 12 oz package Aidells Cajun Style  Andouille  sausage, sliced

• 1  head of cauliflower

• 1 plus teaspoons  paprika

• 1  teaspoon  freshly ground black pepper

• 2  teaspoons  dried oregano

• 1  teaspoon  dried thyme

• 1  bay leaf

• 2  cups  fat-free, less-sodium chicken broth

• 2  tablespoons  tomato paste

• 1  teaspoon  hot pepper sauce (more to taste)

• 1  (28-oz-ounce) can organic no salt-added diced tomatoes, undrained

• 1  half pound peeled and deveined shrimp

• 2  tablespoons  chopped fresh parsley

Heat olive oil in a large stock p ot over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 plus minutes or until vegetables are tender and chicken is cooked. Chop head of cauliflower into smaller pieces and pulse in food processor into “rice”. Add  the next 5 ingredients (through bay leaf); cook 2 minutes. Addbroth, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Reduce heatadd ”rice”.Cover  and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

* Add hot sauce to taste.