Cajun Cauliflower Casserole

Ingredients

• 2 Tablespoons Extra Virgin Olive Oil
• 1-½ cup Onion, Roughly Chopped
• 4 teaspoons Garlic, Minced
• 14 teaspoons Cajun Seasoning
• 1-½ pound Cauliflower, Cut Into Bite-sized Florets (about 7 Cups Of Florets)
• 2 cans (14 1/2 Oz. Size) Whole Tomatoes
• ¼ cups Reduced Sodium Chicken Broth
• 1 Tablespoon Tomato Paste
• 2 Bay Leaves
• 2 Andouille Sausage Links, Thinly Sliced
• 1 Red Pepper, Chopped
• 1 cup Shredded Chicken, Firmly Packed (I Used Leftover Rotisserie Chicken)
• 4 ounces, weight Raw Fresh Shrimp (or Thawed, If Frozen)
• ½ cups Celery, Thinly Sliced
• ½ teaspoons Sea Salt
• Generous Pinch Of Pepper
• 1 Whole Egg
• 1 Egg White
• Minced Parsley, For Garnish
• Sliced Green Onion For Garnish

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