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Heat oil over medium high heat in a stainless steel or cast iron dutch oven.
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Brown the chicken pieces along with the sausages. Cook in batches if needed, setting any done pieces aside in a dish until all are just cooked through.
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If using raw Italian sausages I find it easiest to cook the sausages whole, remove from the pot to slice and then place back into the dish.
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Once all of the meat is cooked add the onion and peppers, cooking until just softened.
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Add the garlic and cook just a few minutes to soften.
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Add the tomatoes and chicken stock to the pot and bring to a low boil, uncovered.
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Season with creole spice and about 1 tsp salt.
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Simmer for about 10-15 minutes, taste and adjust seasoning.
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Add cauliflower rice, cook until done to your liking (I like mine to still have a bit of a bite)
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Add shrimp and cook for about 5 minutes until just done - don't over cook them!