Jambalaya

By Meredith West Fresh

2 cups frozen seasoning blend
5 cloves garlic chopped
3 medium tomatoes, chopped
3 bell peppers, chopped in large pieces
2 packs raw chopped/riced cauliflower
1 bunch celery, chopped
1 pack turkey sausage, sliced
3 chicken breasts, cooked chopped or shredded.

Pantry

1 can Rotel (tomatoes and chilis)
2 cups basmati rice
1 quart chicken bone broth

Directions

Preheat oven to 350.
In a large Dutch oven or other oven safe pot brown sausage and set aside.
Sauté cauliflower rice in same pot with 1 tbsp garlic or regular olive oil a pinch of salt and some pepper. Pour out and set aside with the sausage.
Sauté seasoning blend, garlic, tomatoes, celery, and bell pepper. Season mixture with salt and pepper. Cook for 10 min or until very little liquid remains and veggies are soft.
Add cauliflower, sausage, chicken, 1 1/2 c rice, can of rotel, and quart of chicken bone broth. Bring to a boil. Put lid on Dutch oven and transfer to preheated oven.
Bake 1 hour or until rice has absorbed most of the liquid.
Serve topped with green onion and hot sauce of your choice!

Note: this makes at least 10-12 large servings! This should freeze fine and be a perfect emergency freezer meal. If rice gets to thick or sticky add some extra broth or stock to thin it out. jambalaya2-web

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