Our neighbor raved about this local meat shop in town and how they had great Andouille sausage. We never had it and wanted to give it a try - jambalaya style.
It turned out to be a great Cauli-Rice dish!
Ingredients
1 package (rougly a pound) of Andouille Sausage, cut in rounds
2 medium green bell peppers, diced
1 medium onion, diced
2 garlic cloves, minced
2 chicken breasts, boneless/skinless & cut in pieces
small bag of shrimp, thawed from frozen or fresh (roughly a pound)
2 chipotle peppers in adobo, sliced & to taste (spicy/optional)
Creole Seasoning, to taste
3 beef bouillon cubes in 2 cups of water (roughly)
1 can of diced tomatoes (with or without green chilies)
small can of plain tomato sauce (about 1/2 cup)
1-2 tablespoons of fresh thyme
1 head of cauliflower, raw & riced
Directions
Chop the head of cauliflower into florets, place in a blender & cover with water. Pulse a few times until it resembles a rice-like consistency. Set aside. Keep raw.
Saute garlic, green peppers, onion and a few tablespoons of fresh thyme, in olive oil and seasoned with some Creole Seasoning. Add to the a bowl with the contents of a small can of plain tomato sauce.
Chop the chicken and the andouille sausage. Cook until brown and tender. You can boil the shrimp separately in a small pot with some Creole Seasoning.
(leaving the shrimp to be added at the very end or in your bowl)
Add in the tomato sauce mixture, canned diced tomatoes, cauliflower (raw) and cook until cauliflower is tender and all meat is cooked through/sauce heated. I add in the beef bouillon after I add the cauli-rice to get a certain consistency. It is up to you.
Serving Size: makes ROUGHLY 8 1-cup servings
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 250.9
- Total Fat: 11.6 g
- Cholesterol: 90.4 mg
- Sodium: 889.5 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 3.1 g
- Net Carbs: 8.9 g
- Protein: 24.0 g
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