6 tablespoons avocado oil
1 green bell pepper, diced
1/2 small red onion, diced
1 stalk celery, diced
3 cloves garlic, minced
1 tablespoon paprika
1 tablespoon oregano
1 tablespoon thyme
1 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon pepper
13 oz package Kiolbassa jalapeņo beef sausages
4 oz chicken thighs, cubed
8 oz shrimp
14 oz can diced tomatoes
6 cups cauliflower rice
Parsley, for topping

6 tablespoons avocado oil 1 green bell pepper, diced 1/2 small red onion, diced 1 stalk celery, diced 3 cloves garlic, minced 1 tablespoon paprika 1 tablespoon oregano 1 tablespoon thyme 1 teaspoon cayenne 1/2 teaspoon salt 1/4 teaspoon pepper 13 oz package Kiolbassa jalapeņo beef sausages 4 oz chicken thighs, cubed 8 oz shrimp 14 oz can diced tomatoes 6 cup s cauliflower rice

1. Heat the oil in a large 10.5" cast iron skillet over medium high heat, add in the bell pepper, onion, celery, and garlic. Saute for 3-5 minutes.
2. Add in the spices along with the chicken and sausage. Cook for 5-6 minutes until the chicken is browned and cooked through.
3. Add in the tomatoes and shrimp. Cook 2-3 minutes until the shrimp is cooked through then add in the cauliflower rice. Cook another 5-7 minutes until the rice is hot. Top with parsley and serve.