From the December/January 2019 issue
Serves 4
Prep time: 25 mins
Cook time: 30 mins


  • ½ Cup bacon, chopped
  • 1-Pound Grass-Fed Beef
  • 1 large onion, Chopped
  • 5 cloves of Garlic, minced
  • 2 large Bell Peppers (red, orange or green)
  • 1 package of Mushrooms, chopped
  • 1 teaspoon each: Paprika, Thyme, and Sea Salt
  • ½ teaspoon each: Black Pepper and Cayenne Pepper
  • 2 ½ Cups Bone Broth
  • 1 can of Diced Tomatoes (14.5 oz)
  • ¼ Cup Tomato Paste
  • 4 Andouille Sausage, chopped
  • 10 Shrimp, peeled, deveined, tails removed
  • 1 head of Cauliflower, cored and riced


  1. In a medium Dutch oven (or large saucepan) set over medium heat, cook the bacon until just crisp, 3-5 minutes.Increase heat to medium-high. Add the beef and cook, stirring occasionally, until cooked throughout, 5-6 minutes. Remove beef and bacon to a plate and keep warm.
  2. To the pot add the onion, peppers, and mushrooms. Cook, stirring occasionally, until softened, 4-5 minutes.
  3. Add the garlic and sauté for 1 minute. Add the paprika, thyme, salt, pepper, and cayenne. Stir to combine.
  4. Add the broth, tomatoes, and tomato paste. Stir to combine. Increase heat to high and bring to a boil. Reduce heat to medium-high and simmer until slightly reduced, 5-7 minutes.
  5. Meanwhile, in a medium skillet set over medium-high heat, melt the coconut oil. Add the sausage and shrimp and cook, stirring occasionally, until cooked throughout, 4-5 minutes.
  6. Add the bacon, beef, sausage, shrimp, and cauliflower rice to the Dutch oven and stir to combine. Cook 1-2 minutes, or until heated throughout. Serve.