Very Meaty Jambalaya

I adapted this recipe from Cooking Light. I used Cauliflower rice instead of grain rice. I also used chicken and sausage and the recipe called for shrimp. I think all three would be GREAT! We loved this dish. It is even better the next day.

Ingredients • 1  tablespoon  olive oil • 1  cup  chopped onion • 1  cup  chopped red bell pepper • 1  tablespoon  minced garlic • 1 12 oz package aidells Cajun Style  Andouille  sausage, sliced • 1  head of cauliflower • 1 plus teaspoons  paprika • 1  teaspoon  freshly ground black pepper • 2  teaspoons  dried oregano • 1  teaspoon  dried thyme • 1  bay leaf • 2  cups  fat-free, less-sodium chicken broth • 2  tablespoons  tomato paste • 1  teaspoon  hot pepper sauce • 1  (28-oz-ounce) can no salt-added diced tomatoes, undrained • 1  pound  Springer Mountain Farms chicken cut in cubes * half pound peeled and deveined shrimp (optional) • 2  tablespoons  chopped fresh parsley

Preparation -Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, chicken and sausage; sauté 5 plus minutes or until vegetables are tender and chicken is cooked. Chop head of cauliflower into smaller pieces and pulse in food processor into "rice". Add  the next 6 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp;(if your going to have shrimp) cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.