medium onion, chopped 1 medium green pepper, chopped 2 celery ribs, chopped 4 ounces boneless skinless chicken breasts, cut into 1-inch pieces 2 fully cooked andouille sausage links, sliced 4 garlic cloves, minced 3 tablespoons olive oil 4 teaspoons reduced-sodium Creole seasoning, divided 1 package (10 ounces) frozen riced cauliflower 1/2 pound uncooked shrimp, peeled and deveined 2 cups cherry tomatoes, halved Preheat oven to 425°. Place the first 6 ingredients in a 15x10x1

2 lbs halibut filets, cut into 8-ounce portions ¼ cup olive oil to sauté 2 cups brussels sprouts—blanched and cut in half 5 tbsp unsalted butter 1 each red onion, cut into 1/4-inch wedges 2 each sweet potatoes—blanched and diced small ¼ cup rendered pancetta or bacon ½ cup crème fraiche 1 tbsp fresh thyme—picked & minced 2 cups grated gruyere cheese Freshly ground pepper to season Freshly ground nutmeg to season Kosher salt to season Season the fish filets with salt and peppe