Chicken and Shrimp Jambalaya
Chicken and Shrimp Jambalaya
2 oz cooked shrimp
6 oz boneless chicken breast, cut into small half inch cubes
1/2 green pepper, diced
1/2 medium yellow onion, diced
1 15 oz can chopped tomato in puree
1 Tbsp chopped garlic
1 teaspoon chili spice
1 Tbsp Olive Oil
1 cup cauliflower rice
Heat olive oil in a medium saucepan. Brown chicken in oil for 3-4 minutes, add in onion and peppers. Cook 3 more minutes and season with chili spice and garlic. Add tomato and shrimp and simmer 5 minutes. Serve over cooked cauliflower rice.
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