Lo-Carb Jambalaya

2 tbsp bacon grease or oil
8 oz. boneless/skinless chicken breast, cubed
8 oz. pork tenderloin, sliced and cubed
8 oz. german sausage
2.5 oz. zucchini (half of a med. zucchini, lengthwise)
1 celery stalk, chopped
1.5 oz green bell pepper, chopped
2.5 oz. onion, diced
14.5 oz. can diced tomatoes, or whole, crushed, no salt added
20 oz. cauliflower, grated ( about 1 small/med head)
0.5 C water
Cajun seasoning, to taste

*cubed ham was in the original recipe in place of the pork tenderloin, but i was cutting out some salt, using a leaner meat and try to limit my cured meat intake- this already had cured pork sausage, which I prefer over ham, so it was no sacrifice to me to cut the ham. I think shrimp would be excellent as well! (added at the end, like the sausage, of course)

*original recipe also used 8 oz. can tomato sauce, but I eliminated to save carbs. Didn't miss it at all!

In stock pot, heat bacon grease or oil over medium-high heat, cook chicken, pork, onion, green pepper, celery, zucchini just until meat is almost done. Add rest of ingredients, including sausage. Stir, reduce heat to simmer, cover and simmer 20 minutes or until cauliflower is tender.

Serving Size: makes 6 healthy servings (about 1 cup each)

Number of Servings: 6

Recipe submitted by SparkPeople user BUTCHERSHOP4.