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Ingredients
  • 2 tbsp ghee
  • 1 lb boneless chicken thighs, cut into bite-size pieces
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 cup celery, sliced
  • 4 cloves of garlic, minced
  • 1 can fire roasted diced tomatoes, undrained (14.5 oz)
  • ½ cup chicken broth
  • 1 medium head of cauliflower, riced (about 6 cups cauli rice)
  • 12 oz andouille (or other pre-cooked) sausage, cut into ¼ inch thick slices (about 4 large links) See blog post for some W30 compliant options
  • 1 lb shrimp peeled and deveined
  • diced green onion or parsley (optional topping)
  • subheading: FOR THE SEASONING:
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 tsp parsley
  • 1 tsp sea salt omit if using a salty chicken broth and just taste and add salt at the end
  • 1 tsp pepper
  • ½ tsp thyme
Steps
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