spicy jambalaya with butternut squash rice and a electric spiralizer giveaway

Ingredients

• 1 large piece of celery, chopped
• 1 white onion, diced
• 1 small red bell pepper, cored and diced
• 1 small yellow bell pepper, cored and diced
• 1 small green bell pepper, cored and diced
• 4 cloves garlic, minced
• 4 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 lb. andouille sausage, thinly sliced into rounds (or spicy British sausage pushed out of sausage skins and rolled into small balls)
• 3 cups chicken stock
• 1 (14 oz.) can crushed tomatoes (or 8 large tomatoes with skin and seeds removed and chopped into chunks)
• 1 tbsp. smoked paprika
• 1 tsp. cayenne pepper (once all spices are added try it and adjust heat by adding more cayenne pepper of chopped chillis)
• 1 tsp dried ground thyme
• 1 tsp onion powder
• 1 tsp garlic powder
• pinch of ground cumin
• 1 bay leaf
• 1 tbsp. tomato puree
• 8 small tomatoes sliced and seeds removed
• 2 butternut squash

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