Melt butter in a large covered pot, over medium heat. Add onions, sliced peppers, and chopped celery. Cook for about 6-8 minutes, until vegetables are crisp-tender. Add diced tomatoes with juice, chicken stock, spices, and hot sauce. Bring sauce to a boil. Reduce heat and simmer about 20 minutes. Stir in shrimp and sausages. Cook until proteins are ready, 3 to 5 minutes.
Garnish shrimp with parsley, and serve over cauliflower rice.
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|Serving Size: 1 Serving (58g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 168.7mg||6 %|
|Potassium 106.8mg||3 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 3.1g|
|Protein 0.6g||1 %|
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Calories per serving: 18
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