Heat vegetable oil in large pot. Add onion and carrots; cook 7 minutes, stirring occasionally. Add sweet peppers and cauliflower; cook 8 minutes, stirring occasionally. Add garlic, tomatoes, tomato paste, vegetable broth, creole seasoning and salt. Bring to boiling. Reduce heat to medium-low; cover and simmer until vegetables are almost fork-tender, about 18 minutes.
Add squash; cook until squash is cooked through but still retains its shape, about 5 minutes.
Cook chorizo in skillet over high heat until browned, 5 minutes. Remove to paper toweling.
Shrimp: Heat olive oil in large skillet over high heat. Season shrimp with the salt and pepper. Add shrimp to skillet; saute until cooked through, pink and curled, 2 to 3 minutes each side. Remove shrimp from skillet; keep shrimp warm.
To serve, spoon cooked rice into large bowl. Spoon vegetable jambalaya over rice. Arrange cooked shrimp around edge. Serve browned chorizo in a bowl on the side for garnish.
Recipe courtesy of Family Circle Magazine