Jambalaya

• 1 tbsp
• 1/2 pound spicy sausage (andouillie)
• 1 chopped onion
• 1 chopped green pepper
• 1/2 cup chopped celery
• 1 tsp Cajun seasoning + 1/8 tsp, divided
• 1 bay leaf
• 2 small cans El Pato tomato sauce
• 2 cups chicken broth
• 1 1/2 cups water
• 1 head chopped cauliflower
• dash of cayenne pepper
• 1/2 pound shrimp (I used a full lb)

In a large skillet, heat olive oil, sausage,onion, peppers, and celery. Saute for around 5 mins, then add seasoning and bay leaf. Cook for 1 minute more. Add the tomato sauce, chicken broth, water and cauliflower. Bring to a boil, then cover, reduce heat to medium low and simmer for 20 minutes. Remove bay leaf.
In another skillet, saute the shrimp, season with 1/8 tsp Cajun seasoning, and a dash of cayenne pepper in olive oil. Saute for 2 mins, then stir into the Jambalaya