Grain Free Jambalaya
8 oz Sausage, diced small
12 oz Shrimp
2 Portobello Mushrooms, cut in half and then sliced thick (VEGETARIAN SUBSTITUTE)
8 oz Fresh Okra, cut in half lengthwise (VEGETARIAN SUBSTITUTE)
1 ½ tbsp Avocado Oil
1 Packet Siete Taco Seasoning
1 Red Bell Pepper, diced small
1 Green Bell Pepper, diced small
½ Yellow Onion
14 oz Cauliflower Rice
3 stalks Celery
1 Jar Siete Red Enchilada Sauce
1 ½ tsp Garlic Powder
2 tbsp Green Onion
Heat oil in a medium saucepan over medium to high heat for 1 minute.
Add sausage and shrimp (or portobellos and okra) and sauté until they achieve some color.
Add 1 packet of Siete Taco Seasoning. Stir into shrimp and sausage (or vegetables), set aside.
Heat a large skillet or cast-iron over medium-high heat for a 1 ½ minutes.
Add yellow onion, green and red bell pepper, and celery, sauté for 3-4 minutes on a medium heat to achieve color.
Add in cauliflower rice and mix into the bell pepper mixture, sauté for an additional 5 minutes.
Add 1 jar of Siete Red Enchilada Sauce and garlic powder, let simmer on medium-heat for 10 minutes. The mixture may look thick but it will loosen up when the cauliflower breaks down.
Once the mixture has reduced to a thicker consistency, add meat back into the skillet and stir in ingredients thoroughly.
Turn heat low. Let the flavors finish melding together.
Turn heat off. Squeeze lime into the mixture and stir once more.
Garnish with green onion.