Chicken & Sausage Jambalaya

 Well . . . I haven't actually done the 14-Day reset as planned because I was sick with COVID.  Last night, I did use one of the recipes for dinner.  

The actual recipe is Shrimp & Sausage Jambalaya.  I did lots of substitutions so if you want to see the original recipe, click on the above link.  I will need to cut the spices for next time as it was a little bit too spicy for my husband (I liked it!).  Oh, we had stewed tomatoes instead of crushed or diced.  I will use the diced next time.  And I may add more mushrooms.

Here's my modified recipe:

1 Tbsp Avocado Oil

13 oz smoked turkey sausage, sliced

1 1/2 lbs chicken breast, cut into chunks

4 mushrooms, cut in chunks

1 cup sliced celery

2 tsp Onion Onion Seasoning

1 tsp Garlic Garlic Seasoning

1 (14 oz) can no salt added crushed tomatoes

3/4 cup unsalted chicken broth

1 1/2 Tbsp Simply Salsa Mix

1 tsp smoked Paprika

2 tsp chili powder

2 (12 oz) pkgs frozen riced cauliflower

1.  In large saucepan, heat oil over medium-high heat.  Add sausage, chicken, celery, mushrooms, Onion Onion Seasoning and Garlic Garlic Seasoning.  Cook until chicken is no longer pink, sitrring occasionally.

2.  Stir in tomatoes, broth, Simply Salsa, paprika and chili powder.  Stir in riced cauliflower.  Bring to a simmer.  Reduce heat and simmer 20 minutes.

Makes 5 servings.