Ingredients

The following ingredients have 6 Servings
  • 2 Tablespoons olive oil
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 1 small onion, peeled and diced
  • 2 stalks celery, diced
  • 1 pound Andouille sausage or kielbasa
  • 3 cloves garlic, peeled and minced
  • 14 ounce can, diced tomatoes with juices
  • ¼ cup chicken stock
  • 2 Tablespoons homemade Cajun seasoning (premade seasoning can be used)
  • 1 teaspoon Kosher salt
  • 4 cups cauliflower rice, fresh or frozen
  • 1 pound uncooked large shrimp, thawed, peeled and deveined (Note 1 )
  • sliced green onions (optional garnish)
  • chopped fresh parsley (optional garnish)

Instruction

  • In a large Dutch oven or skillet, over medium heat, add olive oil. Add the bell peppers, onion, and celery, saute for about 5 minutes, veggies will soften.
  • Mix the sausage to the pot. Stir occasionally for another 5 minutes to brown sausage.
  • Add in garlic and saute a few seconds to blend the flavors.
  • Stir in the diced tomatoes, chicken stock, Cajun seasoning, and salt. Increase heat to medium-high, bring mixture to a boil.
  • Reduce heat to low and simmer, uncovered for 10 minutes.
  • Stir in the cauliflower rice and uncooked shrimp. Let simmer another 5 minutes to cook through the rice and shrimp. The cauliflower rice will be tender and the shrimp will be pink.
  • Remove from the heat. Taste for seasoning, if needed, adjust. Serve topped with sliced green onions and chopped parsley.