NUTRITION

SERVINGS

INGREDIENTS

6 oz Raw shrimp

2 oz Chicken andouille sausage

1 cup Cauliflower rice

0.25 cup Yellow onion

0.25 cup Green bell pepper

0.25 cup Celery

1 tbsp Extra virgin olive oil

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Cayenne pepper

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Tomato puree

1 clove Garlic

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 2

  Add the sliced chicken andouille sausage and sear for 3-4 minutes until the edges are browned and crisp.

• 3

  Stir in the diced onion, green bell pepper, and celery; sauté for 5 minutes until the vegetables are tender and translucent.

• 4

  Add the minced garlic, smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, sea salt, and black pepper, stirring for 1 minute to bloom the spices.

• 5

  Pour in the tomato puree and cauliflower rice, stirring well to ensure the cauliflower is evenly coated in the spice mixture.

• 6

  Place the raw shrimp on top of the mixture in a single layer.

• 7

  Cover the skillet with a lid and reduce heat to medium-low, simmering for 5-6 minutes until the shrimp are pink and opaque and the cauliflower rice is tender.

• 8

  Remove from heat and fluff with a fork before serving.