Chicken Sausage n’ Shrimp over Winter Squash Puree

I love one pot meals on busy days, hence my frequent crock pot recipes, but here is one that is not in the crock pot but still fast, and tasty.

Chicken Sausage n’ Shrimp

2 packages of gluten free chicken sausages halved and sliced (I used sun dried tomato from Trader Joe’s)

1 bag of frozen already cooked shrimp

2 sliced leeks

1 sliced red bell peppers

1 big bunch of chopped asparagus

1 cup chicken broth

1 tsp sea salt

1/4 tbsp all spice

garlic powder to taste

3 tbsps coconut oil

Saute leeks in coconut oil until soft, add bell peppers and asparagus until crisp but tender. Add sausages and all other remaining ingredients except for shrimp.  Bring to a simmer and add shrimp just until the shrimp are hot.  Serve over Winter Squash Puree.

Winter Squash Puree

Steam or pressure cook winter squash of your choice.  Peel squash and put into food processor with a big drizzle of walnut oil, a few shakes of garlic powder, and a dash of sea salt.  Process until smooth and creamy.

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