½ cup chopped yellow onion (or half a medium sized yellow onion)
½ cup chopped green pepper (about half of large green pepper)
½ cup chopped celery (about 2 stalks)
3 bay leaves
½ cup frozen chopped okra
2 tbsp olive oil
½ head Cauliflower, riced (or about 4-6 cups)
28 oz petit diced tomatoes
1 tsp worcestershire sauce
8 oz vegetable stock
¼ cup fresh parsley, chopped (For garnish)
Seasoning
3 tsp paprika
2 tsp salt
2 tsp garlic powder
1 tsp coarse black pepper
1 tsp onion powder
1 tsp cayenne pepper
½ tsp chili powder
Instructions
Take your seasoning mix in a small bowl and mix all of your spices together.
In a large bowl add your shrimp and then add half of the spice mixture. Toss and place shrimp in fridge until ready to use. Set spice seasoning aside.
in a large saucepan (or large pot) over medium heat add your 2 tbsp of olive oil.
Next add the onion, green pepper and celery. Cook for 5 minutes.
Mix in your cauliflower rice and continue to cook for an additional 5 minutes.
Add your diced tomatoes, Worcestershire sauce, and vegetable stock. Mix together.
Add 2 tsp of remaining spice mixture to pot (you'll be left with extra, feel free to add more at the end after you've added shrimp and pork if need be. Or place in a small container and store in pantry for later use).
Bring pot to a boil, add 2 or 3 bay leaves and frozen okra, and then simmer for 20 minutes.
Once pot has simmered (flavors have come together) add your pork medallions and shrimp.
Continue to simmer until pork and shrimp have cooked through about 8-10 minutes.
Garnish with parsley and serve warm with optional bread to soak up the juice.
Recipe by My Lavender Blues at https://mylavenderblues.com/kickin-jambalaya-with-cauliflower-rice/