Ingredients:

  • 1 lb chicken breast, cubed into 1/2 inch pieces
  • 8 oz Paleo-compliant smoked sausage, sliced into rounds
  • 1 lb raw shrimp, peeled and deveined
  • 1 medium onion, finely diced
  • 1 cup celery, sliced
  • 1 large green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp avocado oil
  • 6 cups cauliflower rice
  • 1 cup chicken bone broth
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat 30ml avocado oil in a 30cm cast iron skillet or Dutch oven over medium high heat. Add 450g cubed chicken and 225g sliced sausage, cooking without stirring for 3-4 minutes until a mahogany colored crust forms. Note: Stirring too early steams the meat instead of searing it.
  2. Flip the proteins and cook until browned on all sides, then remove them from the pan and set aside.
  3. In the same pan with the rendered fat, add the diced onion, 240ml celery, and bell pepper. Sauté for 5-7 minutes until vegetables are soft and translucent.
  4. Stir in the 3 cloves minced garlic, 15ml smoked paprika, 5ml dried oregano, 2.5ml cayenne, 5ml salt, and 2.5ml pepper. Cook for 60 seconds until the spices smell toasted and fragrant.
  5. Add 1.4kg cauliflower rice and 240ml chicken bone broth to the pan. Note: Ensure the rice is evenly distributed to avoid clumps.
  6. Fold the seared chicken and sausage back into the mixture.
  7. Simmer for 5 minutes, stirring occasionally, until the broth has mostly evaporated and the rice looks glossy.
  8. Stir in 450g raw shrimp and cook for 2-3 minutes until they turn pink and opaque.
  9. Garnish with 15ml chopped fresh parsley and serve immediately.