HEALTHY JAMBALAYA WITH SAUSAGE & SHRIMP

November 12, 2019
This healthy dish instruction may be a Whole30 Associate in Nursingd low carb version of an authentic Cajun dish. With sausage and shrimp, this paleo Creole instruction is even keto friendly, because of cauliflower rice! 

Or maybe that you just will build it all home except method healthier, Whole30 compliant, and low carb (even keto!). The secret? Associate in Nursing authentic dish instruction with a fast substitution of cauliflower rice for rice.

HEALTHY JAMBALAYA WITH SAUSAGE & SHRIMP
HEALTHY JAMBALAYA WITH SAUSAGE & SHRIMP

Add a touch a lot of oil and sauté your Cajun “holy trinity” (onions, bell peppers, and celery), in conjunction with the garlic, till softened. Add in your seasonings, from Cajun seasoning to cayenne pepper, and stir. Pour in tomatoes and chicken stock, then bring mixture to a boil.

Stir in cauliflower rice, ideally from frozen, and shrimp and cook, stirring often till cauliflower rice is heated through and shrimp is pink and now not semitransparent. Serve with sliced inexperienced onions, sliced parsley, and Louisiana sauce.

HEALTHY JAMBALAYA WITH SAUSAGE & SHRIMP
HEALTHY JAMBALAYA WITH SAUSAGE & SHRIMP

INGREDIENTS :

  • 1 stick celery thinly sliced
  • 1/2 onion chopped
  • 1 1/2 - 2 tablespoons Cajun seasoning
  • 1 pound sausage like Aidell's chicken-apple sausage for Whole30, sliced
  • 1 1/2 tablespoons olive oil or avocado oil
  • 4 cloves garlic minced
  • 1 red bell pepper deseeded and chopped (about 1 1/2 cups)
  • 1 green bell pepper deseeded and chopped (about 1 1/2 cups)
  • 1 teaspoon black pepper
  • 1 pound medium raw shrimp peeled
  • green onions sliced, for garnish
  • 1/2 - 1 1/2 teaspoons salt The amount will depend on if your Cajun seasoning has salt
  • 1/8 teaspoon cayenne pepper optional
  • 2 14.5-oz cans fire-roasted tomatoes
  • 1 cup chicken broth
  • 5 cups cauliflower rice
  • fresh parsley chopped, for garnish
  • Louisiana hot sauce to serve, optional

INSTRUCTIONS :

  1. In a large heavy-bottomed pot or Dutch oven, heat 1/2 tablespoon olive or avocado oil over medium heat. Add sliced sausage and cook until browned on both sides, stirring occasionally. Remove sausage to a plate.
  2. Add 1 tablespoon oil. Add garlic, onion, bell pepper, and celery; sauté until softened, about 5-7 minutes over medium heat.
  3. Add Cajun seasoning, starting with 1 1/2 tablespoons, black pepper, salt, and optional cayenne pepper to pot; stir. Add tomatoes, chicken broth, and sausage to pot, and stir to mix.
  4. Bring mixture to a boil then reduce heat to low; simmer for 25-35 minutes or until thickened and liquid is reduced.
  5. Stir in shrimp and cauliflower rice. Cook on low, stirring regularly until rice is heated through and shrimp turn pink and no longer translucent. Don't overcook the shrimp. Ladle into bowls and top with sliced green onions and parsley. Serve with Louisiana hot sauce.
This healthy dish instruction may be a Whole30 Associate in Nursingd low carb version of an authentic Cajun dish. With sausage and shrimp, this paleo Creole instruction is even keto friendly, because of cauliflower rice! 

Or maybe that you just will build it all home except method healthier, Whole30 compliant, and low carb (even keto!). The secret? Associate in Nursing authentic dish instruction with a fast substitution of cauliflower rice for rice.

HEALTHY JAMBALAYA WITH SAUSAGE & SHRIMP
HEALTHY JAMBALAYA WITH SAUSAGE & SHRIMP

Add a touch a lot of oil and sauté your Cajun “holy trinity” (onions, bell peppers, and celery), in conjunction with the garlic, till softened. Add in your seasonings, from Cajun seasoning to cayenne pepper, and stir. Pour in tomatoes and chicken stock, then bring mixture to a boil.

Stir in cauliflower rice, ideally from frozen, and shrimp and cook, stirring often till cauliflower rice is heated through and shrimp is pink and now not semitransparent. Serve with sliced inexperienced onions, sliced parsley, and Louisiana sauce.

HEALTHY JAMBALAYA WITH SAUSAGE & SHRIMP
HEALTHY JAMBALAYA WITH SAUSAGE & SHRIMP

INGREDIENTS :

  • 1 stick celery thinly sliced
  • 1/2 onion chopped
  • 1 1/2 - 2 tablespoons Cajun seasoning
  • 1 pound sausage like Aidell's chicken-apple sausage for Whole30, sliced
  • 1 1/2 tablespoons olive oil or avocado oil
  • 4 cloves garlic minced
  • 1 red bell pepper deseeded and chopped (about 1 1/2 cups)
  • 1 green bell pepper deseeded and chopped (about 1 1/2 cups)
  • 1 teaspoon black pepper
  • 1 pound medium raw shrimp peeled
  • green onions sliced, for garnish
  • 1/2 - 1 1/2 teaspoons salt The amount will depend on if your Cajun seasoning has salt
  • 1/8 teaspoon cayenne pepper optional
  • 2 14.5-oz cans fire-roasted tomatoes
  • 1 cup chicken broth
  • 5 cups cauliflower rice
  • fresh parsley chopped, for garnish
  • Louisiana hot sauce to serve, optional

INSTRUCTIONS :

  1. In a large heavy-bottomed pot or Dutch oven, heat 1/2 tablespoon olive or avocado oil over medium heat. Add sliced sausage and cook until browned on both sides, stirring occasionally. Remove sausage to a plate.
  2. Add 1 tablespoon oil. Add garlic, onion, bell pepper, and celery; sauté until softened, about 5-7 minutes over medium heat.
  3. Add Cajun seasoning, starting with 1 1/2 tablespoons, black pepper, salt, and optional cayenne pepper to pot; stir. Add tomatoes, chicken broth, and sausage to pot, and stir to mix.
  4. Bring mixture to a boil then reduce heat to low; simmer for 25-35 minutes or until thickened and liquid is reduced.
  5. Stir in shrimp and cauliflower rice. Cook on low, stirring regularly until rice is heated through and shrimp turn pink and no longer translucent. Don't overcook the shrimp. Ladle into bowls and top with sliced green onions and parsley. Serve with Louisiana hot sauce.
This healthy dish instruction may be a Whole30 Associate in Nursingd low carb version of an authentic Cajun dish. With sausage and shrimp, this paleo Creole instruction is even keto friendly, because of cauliflower rice! 

Or maybe that you just will build it all home except method healthier, Whole30 compliant, and low carb (even keto!). The secret? Associate in Nursing authentic dish instruction with a fast substitution of cauliflower rice for rice.

HEALTHY JAMBALAYA WITH SAUSAGE & SHRIMP
HEALTHY JAMBALAYA WITH SAUSAGE & SHRIMP

Add a touch a lot of oil and sauté your Cajun “holy trinity” (onions, bell peppers, and celery), in conjunction with the garlic, till softened. Add in your seasonings, from Cajun seasoning to cayenne pepper, and stir. Pour in tomatoes and chicken stock, then bring mixture to a boil.

Stir in cauliflower rice, ideally from frozen, and shrimp and cook, stirring often till cauliflower rice is heated through and shrimp is pink and now not semitransparent. Serve with sliced inexperienced onions, sliced parsley, and Louisiana sauce.

HEALTHY JAMBALAYA WITH SAUSAGE & SHRIMP
HEALTHY JAMBALAYA WITH SAUSAGE & SHRIMP

INGREDIENTS :

  • 1 stick celery thinly sliced
  • 1/2 onion chopped
  • 1 1/2 - 2 tablespoons Cajun seasoning
  • 1 pound sausage like Aidell's chicken-apple sausage for Whole30, sliced
  • 1 1/2 tablespoons olive oil or avocado oil
  • 4 cloves garlic minced
  • 1 red bell pepper deseeded and chopped (about 1 1/2 cups)
  • 1 green bell pepper deseeded and chopped (about 1 1/2 cups)
  • 1 teaspoon black pepper
  • 1 pound medium raw shrimp peeled
  • green onions sliced, for garnish
  • 1/2 - 1 1/2 teaspoons salt The amount will depend on if your Cajun seasoning has salt
  • 1/8 teaspoon cayenne pepper optional
  • 2 14.5-oz cans fire-roasted tomatoes
  • 1 cup chicken broth
  • 5 cups cauliflower rice
  • fresh parsley chopped, for garnish
  • Louisiana hot sauce to serve, optional

INSTRUCTIONS :

  1. In a large heavy-bottomed pot or Dutch oven, heat 1/2 tablespoon olive or avocado oil over medium heat. Add sliced sausage and cook until browned on both sides, stirring occasionally. Remove sausage to a plate.
  2. Add 1 tablespoon oil. Add garlic, onion, bell pepper, and celery; sauté until softened, about 5-7 minutes over medium heat.
  3. Add Cajun seasoning, starting with 1 1/2 tablespoons, black pepper, salt, and optional cayenne pepper to pot; stir. Add tomatoes, chicken broth, and sausage to pot, and stir to mix.
  4. Bring mixture to a boil then reduce heat to low; simmer for 25-35 minutes or until thickened and liquid is reduced.
  5. Stir in shrimp and cauliflower rice. Cook on low, stirring regularly until rice is heated through and shrimp turn pink and no longer translucent. Don't overcook the shrimp. Ladle into bowls and top with sliced green onions and parsley. Serve with Louisiana hot sauce.

Related Post

Previous
Next Post »

Featured Post

NORTHERN STYLE VEGAN THAI COCONUT SOUP

This Northern-style vegetarian Thai coconut soup could be a war one in every of my favorite Thai soups: Khao Soi. This version is created v...