Instructions

1. Heat 1 tablespoon oil in dutch oven or deep sauté pan over medium-high heat. Season chicken with salt and pepper. When pan is hot but not smoking, add the chicken and cook until lightly browned. Add the sausage and cook until chicken is browned but not cooked through. Transfer to a plate and set aside.
2. Add 2 tablespoons of oil to the same pan and heat until hot but not smoking. Add in the onion, peppers, jalapenos, celery, and garlic. Cook for 5-6 minutes, stirring occasionally, until the onions and peppers soften.
3. Add the crushed tomatoes, chicken stock, Cajun seasoning, cayenne pepper, thyme, bay leaf. Bring to a boil then reduce to a simmer and cover for 20 minutes, stirring occasionally.
4. While the jambalaya simmers, prepare the shrimp. Season with salt and pepper. Heat 1 tablespoon oil until hot but not smoking. Add the shrimp and cook 1 minute on each side. Transfer to a plate and set aside. Shrimp will finish cooking in the jambalaya.
5. After the 20 minutes, add the cauliflower rice, lemon juice, and shrimp. Cover and continue to simmer for 6-8 minutes, stirring occasionally.
6. Discard bay leaf and season to taste with salt and pepper if needed.
7. Ladle into bowls and garnish with parsley, cilantro, and/or green onions.