Servings: 4 meals
Calories: 314kcal
Ingredients
- 1.5 tbs avocado oil
- ¾ cup onion chopped
- ¾ cup celery chopped
- 1 cup bell pepper chopped
- 6 ounces andouille sausage sliced (Whole30 compliant)
- 1 pound chicken breast cut into bite sized pieces
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
- ½ teaspoon ground cumin
- 2 ¼ tsp cajun seasoning blend*
- 1 14 ounce can unsalted diced tomatoes drained
- ¼ cup chicken broth or water
- 1 pound cauliflower rice
- 8 ounces medium shrimp peeled and deveined
Instructions
- Heat oil in pressure cooker pot over medium heat (or “sauté” setting). Add onion, celery, and bell pepper. Cook for 2 minutes until onions have softened. Add sausage, chicken, thyme, paprika, cumin, and Creole seasoning and stir to coat ingredients in the spices. Cook for about 2 minutes.
- Add drained diced tomatoes, broth, and cauliflower rice. Cover the pressure cooker with lid and lock. Ensure that steam release knot is set to “pressure” or “sealed” position. Cook at high pressure for 8 minutes.
- Manually release pressure after cooking and turn off the pressure cooker. Remove lidand stir in shrimp. Allow shrimp to cook in residual heat of mixture for 3-5 minutes. Servewarm.
- NOTE:• Use seasoning blend such as Tony Chachere’s Creole Seasoning or Zatarain’sCreole Seasoning• Check sausage ingredient label to make sure it is Whole30 compliant. WellshireFarms Smoked Andouille Sausage was used for this recipe.
Notes
Nutrition for 1 out of 4 servings:
47g Protein | 13g Carbs | 10g Fat | 5.5g Fiber | 314 Calories
Nutrition
Serving: 1meal | Calories: 314kcal | Carbohydrates: 13g | Protein: 47g | Fat: 10g | Fiber: 5.5g
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