A traditional Jambalaya recipe with all the spice and flavors and made with cauliflower rice.
If using spicy chicken sausage, squish sausage out of its casings into bite size pieces into a frying pan or slice. Brown sausage on medium heat until cooked through. Remove from frying pan and set aside.
Chop cooked chicken into bite size pieces, set aside.
Heat frying pan on medium heat and add olive oil. Add green onions, peppers, white onion and celery. Stir fry until slightly softened (about 5 minutes). Add garlic, basil, cajun spice, salt and pepper and stir.
Add tomatoes and chicken bouillon and mix well. Allow mixture to come to a slow boil and then add the shrimp and cauliflower. Simmer without lid until shrimp turns pink and is fully cooked, (about 5-8 minutes).
Add in your 2 cups of cooked chicken and crumbled chicken sausage (if using). Stir well and enjoy. Sprinkle chopped fresh basil on top if you have some. Very delicious "rice-free" Jambalaya!