Recipe by Kelly Von Schleis, Mind-Body Nutrition Coach
You don’t have to be following a low-carb lifestyle to love riced cauliflower. Delivering a healthy dose of vitamin C, plus vitamins K and B6, cauliflower is a low-calorie ingredient that can be used in so many ways. Riced cauliflower can be used as a grain-free substitute in your favorite rice dishes, like this hearty and spicy jambalaya. Ready in just 40 minutes, you can easily double this recipe and enjoy it all week!
Riced Cauliflower Shrimp & Sausage Jambalaya
Prep Time: 15 Minutes • Total Time: 40 Minutes • Makes 4 Servings
- 2 Tbsp olive oil
- 1 lb sausage, sliced (Try: andouille chicken sausage)
- ½ yellow onion chopped
- 1 red bell pepper, de-seeded and chopped
- 1 green bell pepper, de-seeded and chopped
- 2 stalks celery, thinly sliced
- 4 cloves garlic, minced
- 1 ½ - 2 Tbsp Cajun seasoning
- ⅛ tsp cayenne pepper, optional
- 2 14.5-oz cans fire-roasted tomatoes
- 1 cup organic chicken broth
- 5 cups cauliflower rice (you can use store-bought or frozen)
- 1 lb medium raw shrimp, peeled
Garnish suggestions: Fresh parsley, green onions, optional hot sauce
1. Heat 1 Tbsp olive oil in a Dutch oven over medium heat.
2. Add sausage and cook until browned. Remove from pan and set aside.
3. Add 1 Tbsp oil. Add onion, bell pepper, and celery. Cook 5-7 minutes to soften.
4. Add garlic, Cajun seasoning, and optional cayenne to pot, stir.
5. Add tomatoes, chicken broth, and browned sausage to pot, stirring to combine.
6. Bring mixture to a boil then reduce heat to low; simmer for 25-30 minutes or until liquid is reduced
7. Stir in cauliflower rice and uncooked shrimp.
8. Cook 4-5 minutes, or until shrimp are opaque and cooked through.
9. Add salt and pepper and garnishes if desired.