• 3 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp Cajun seasoning, divided
  • 12 oz package salt-free sausage links, sliced
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 jalapeño pepper, diced
  • 1 celery, diced
  • 1 cloves garlic, minced
  • 14 ½ oz can crushed tomatoes, no salt added
  • ½ tsp red pepper flakes
  • ½ tsp ground black pepper
  • 1 cup okra, thinly sliced (frozen or fresh)
  • 2 cups chicken bone broth, salt-free
  • 1 lb raw shrimp, peeled and deveined
  • Cauliflower rice, for serving
  • ¼ cup green onions, sliced
  1. Preheat a Dutch oven with 1 tablespoon of the olive oil over medium-high heat. Meanwhile, rub the chicken with another tablespoon of the olive oil and sprinkle evenly with 1 tablespoon of the Cajun seasoning.
  2. Add the chicken to the hot pan and cook for 5 minutes, stirring occasionally. Add the sliced sausage and continue to cook until the sausage is evenly browned. Remove the meat to a plate and set aside.
  3. Using the same Dutch oven, add the remaining tablespoon of olive oil and lower the heat to medium. Add the onions, bell peppers, jalapeño and celery. Cook for about 10 minutes, or until soft and translucent.
  4. Add the garlic, the remaining tablespoon of Cajun seasoning, the crushed tomatoes, red pepper flakes, black pepper and chicken broth. Stir to combine. Add the okra, cooked chicken, and sausage and let it simmer for 5 minutes.
  5. Add the shrimp and cook for about 5 more minutes, or until the shrimp turns pink.
  6. You can add the cauliflower rice right into the jambalaya, or serve it on the side. Garnish with green onions and serve hot!