This low carb version of a classic Jambalaya is so packed with flavor that you won't even miss the rice. It's easy to make and cooks in a single skillet, so clean up takes no time at all.
Combine the chicken and shrimp with the paprika, garlic, onion powder, cayenne, thyme, oregano, 1 tsp of the salt, and ¼ tsp of pepper. Set aside.
Heat the oil in a large skillet over medium heat. Add the onions, green pepper, celery, remaining ½ tsp of salt, and ¼ tsp of pepper. Cook, stirring frequently for about 10 minutes, or until the vegetables have softened.
Add the minced garlic, tomatoes, bay leaves, and Worcestershire sauce. Bring to a simmer, then stir in the shrimp, chicken and the sausage. Stir, continuing to cook until the meat has cooked through, about 5 minutes.
Stir in the cauliflower rice and the chicken stock concentrate. Cook for an additional 5 minutes, or until the cauliflower is done to your liking.
Serve garnished with chopped green onions and hot sauce to taste.