Low Carb Cajun Shrimp Bowl

Prep: 5 min

Cook: 30 min

Total: 35 min

Ingredients for 5 servings

2 tablespoons olive oil
1lb jumbo shrimp, peeled and deveined, chopped into 1-inch pieces
12oz andouille chicken sausage, chopped into 1/2-inch pieces
2 tablespoons fresh garlic, minced
1 medium white onion, chopped into 1-inch pieces
1 green bell pepper, chopped into large chunks
2 celery stalks, chopped
pinch of sea salt
3 tablespoons The Fit Cook Southern Creole blend (OR low sodium spicy cajun seasoning)
2lb cauliflower pearls/rice
4 cups no salt added chicken broth
6oz tomato paste
2 bay leaves
sea salt & pepper to tast

Steps

Step 1

Set a large nonstick pot on high heat. Once hot, add oil and shrimp. Sear and cook the shrimp until plump and sear marks appear along the edges, about 5 minutes. Remove the shrimp from the pot.

Step 2

Add the chopped sausage and cook for 2 minutes to get a good sear.

Step 3

Reduce the heat to medium and add garlic, onion, bell pepper and celery. Cook for about 3 minutes, until the onions turn brown and translucent.

Step 4

Fold in the cauliflower rice and my cajun spice mix. Continuously fold everything together, ensuring all the ingredients are covered in seasoning.

Step 5

Add the remaining ingredients and bring to a gentle simmer on LOW heat. Halfway cover the pot and cook until about 85% of the liquid has been evaporated, leaving a creamy thick “rice” mixture, at least 20 minutes.

Step 6

Remove the bay leaves, fold in the shrimp and season to taste with sea salt & pepper.

Step 7

Garnish with parsley and enjoy!