Cajun Style Sausage and Shrimp with Cauliflower Rice



  • Small raw, shrimp – 4 servings (452g)
  • 10 links Cajun Style Andouille Chicken Sausage, sliced
  • 14oz  frozen red, green and yellow pepper strips
  • 16oz frozen peas
  • 24oz riced cauliflower
  • 1 Tablespoon EVOO
  • 8 cloves of garlic
  • 2 teaspoons salt, divided
  • 1 teaspoon curry powder, divided
  • 1 teaspoon cumin powder, divided
  • 1 teaspoon paprika, divided
  • 2/3 cup low-sodium, fat-free chicken broth


    1. In a bowl, combine shrimp 1 teaspoon salt, 1/2 teaspoon, 1/2 curry powder, 1/2 teaspoon cumin and 1/2 teaspoon paprika. Mix to evenly coat shrimp.
    2. In a 12inch skillet, heat 1T EVOO. Add garlic and mix until fragrant.
    3. Add shrimp and cook until it is no longer translucent. Remove shrimp from skillet and put in a bowl.
    4. Add sliced sausage to the skillet and cook until browned. (I didn’t think of this until after I sliced all the sausage, but next time, I would grill sausage first, then slice it and skip this step. This is mostly because it feels like it takes FOREVER to brown the sausage after it’s sliced.)
    5. Remove the sausage from the skillet and let it mingle in the bowl with the shrimp.
    6. Add the bell pepper to the skillet with a sprinkle of salt and cook it til it’s no longer frozen and smells like peppers.
    7. Add the riced cauliflower and chicken broth to the skillet. Turn up the heat and cook until the broth is absorbed.
    8. Lower the heat and add the shrimp and sausage back to the pan. Sprinkle in the rest of seasoning and stir to coat.
    9. Mix in the peas. They’ll be bright green and add a terrific pop of color.

And you’re done!


Calories: 404
Carbs: 27
Fat: 10
Protein: 49
Fiber: 12

*Serves 5


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