Paleo Jambalaya Veggie by Dapur Sinolin

Ingredients

• 1 tbsp Sinolin cooking oil
• 1 cup sausage, sliced
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 2 bell peppers, finely chopped
• 3 garlic cloves, crushed
• 2 large zucchini, sliced
• 1 jalapeno, finely chopped
• 2 tsp. Cajun spice
• 1/2 tsp. cayenne pepper (optional)
• 1 tsp. dried thyme
• 1 bay leaf
• 2 x 14 oz. cans chopped tomatoes
• 10 oz. shrimp, peeled and deveined
• Salt & pepper to taste
• Chopped chives, to serve
• Chopped parsley, to serve
• Cauliflower rice, to serve

Preparation

1. Melt the coconut oil in a large frying pan, add the chorizo and fry until golden brown.
2. Remove the chorizo from the pan, leaving behind the golden oil.
3. Add the onion, celery, and peppers. Allow cooking for 5 minutes until they begin to soften.
4. Add the garlic, zucchini, and jalapeno, and cook for another 5 minutes.
5. Add the chorizo back into the pan.
6. Add the spices and stir to combine.
7. Add the tomatoes and shrimp and cook for 5-10 minutes until the shrimp are cooked through and the sauce has thickened slightly.
8. Season to taste, then top with fresh chives and parsley. Serve over cauliflower rice.