Low Carb Jambalaya with Cauliflower Rice

About This Recipe

A simplified andouille chicken sausage and shrimp jambalaya recipe.

Ingredients

• 1 Tbsp 16g Olive Oil
• 2 links Andouille Chicken Sausage (thinly sliced (I used Trader Joe's fully cooked))
• 1 Sweet Onion (diced)
• 2 Bell Peppers (diced (I used 1 red and 1 green))
• 1 Jalapeño Pepper (diced (optional))
• 5 cloves Garlic (peeled and minced)
• 1/8 tsp Celery Seed (or 1-2 stalks fresh celery, diced)
• 15 oz can Crushed Tomatoes
• 1 lb Shrimp (peeled, deveined, tail-off)
• 1 Tbsp 15g Worcestershire Sauce
• 1 Tbsp 15g Hot Sauce
• 1/4 tsp Cajun Seasoning*
• 12 oz bag Frozen Cauliflower Rice
• 1 1/2 C 170g Frozen Cut Okra, thawed or microwaved for 2-3 minutes
• 1-2 tsp Cajun Seasoning* (to taste)
• Kosher Salt and Black Pepper (to taste)

Instructions

1. Mix the Worcestershire sauce, hot sauce, and cajun seasoning in a large bowl and toss the shrimp in the sauce. Set aside.
2. Microwave/thaw the cauliflower rice and okra. Set aside.
3. Prepare all the vegetables and cut the sausages into thin slices.
4. Heat the olive oil in a large skillet over medium-high heat. Add the onion, peppers, and sausage to the skillet and cook until the onions soften, about 5-7 minutes. (If you're using fresh celery, add it in this step.)
5. Add the garlic and celery seed and cook until fragrant, about another minute.
6. Add the crushed tomatoes and 1 teaspoon of cajun seasoning. Stir well. Reduce the heat to medium-low, stirring often, and cook for another 5 minutes or until the mixture thickens.
7. Add the shrimp, okra, and cauliflower rice. Stir well and cook for another 5 minutes or so until the shrimp is fully cooked (pink with white flesh). Remove from the heat.
8. Continue stirring and season with additional cajun seasoning, salt, and pepper, if desired.