1 cups (8 oz) tomatoes puree (use one large tomato to puree in a food processor)
Pinch of salt
¼ teaspoon ground black pepper
2 tablespoons chives, chopped, for garnish
Preparation
In a skillet, heat bacon grease (or lard) and butter over medium heat and lightly brown the sausage. Add cauli rice, onion and garlic, and stir to cook for 5 minutes.
Mix in celery, bell pepper, Creole seasoning and shrimp. Add tomato puree and let it simmer for 3 minutes or until the shrimp is just cooked. Taste before season with salt. Sprinkle black pepper and chives to garnish.
Recipe by Cooking Inspired By Love at https://cookinginspiredbylove.com/low-carb-jambalaya/