Jambalaya, sortof

I found a sugar free brand of Andouille sausage and got to thinking about Jambalaya.  I had a spaghetti squash on hand and got the idea that might be a yummy thing to serve it over.  And so this recipe was born, and oh my gosh, it is a winner at our house!  Jambalaya usually has chicken in it, so feel free to add it for an even heartier meal, but I made my first batch with just sausage and shrimp, and it was good enough that way, so that is how I am writing it up!

Paleo Jambalaya

Whatcha Need:

2 TB ghee
1 large onion, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
1 ts dried thyme
1 ts dried oregano
1/2 ts paprika
1/2 ts cayenne pepper (optional)
1/2 ts salt
1 package sugar free andouille sausage, sliced in thin rounds (I use Niman Ranch, precooked)
2 cups chopped tomatoes
8 oz shrimp (I use the Argentinian ones from Trader Joe's as they have amazing flavor!)
2 TB chopped fresh parsley
Enough cooked spaghetti squash to serve the sauce over (I find 1 petite sized to be about perfect)

Whatcha Do:

In a large pan, melt the ghee.  Add the onion, celery, bell pepper and all the spices.  Cook until the onion and pepper are tender.  Add the sausage, and continue cooking until it is warmed through.  Add the tomatoes and bring the mixture to a simmer.  Stir in the shrimp and parsley and saute until the shrimp is cooked through.  You can either place this on a bed of spaghetti squash or toss it together with the squash.  Both ways are awesome!