Shrimp, Sausage & Cauliflower Jambalaya

adapted from Color Me Meg

Once I’d tried that Cauliflower Fried Rice (and loved it!), I had this idea that there must be some other wonderful ways I could dress up that wondermous low-cal cauliflower rice, so I went a-searching and I came upon this recipe from Color Me Meg that totally intrigued me.

I’ve always loved cajun and creole foods (being a northern gal, I’m not exactly sure what is the difference between cajun and creole … but I know for sure that I LOVE it!) Turning boring old cauliflower into something spicy and delightful sounded too good to be true.

But it was real! This skinny cajun dish is spicy and full of FLAVAH … in a super-splendiferously wonderful way. I amped it up by adding more peppers and mushrooms because I’ve seen that done down south and I remember how good it tasted. I ended up with a filling, spicy, satisfying meal at only 150 calories per serving. Say what?!??? Yeah. What’s the catch? Well, you have to find some skinny sausages. I was uber lucky to chance upon some low-fat Andouille chicken sausages. Andouille is THE cajun style sausage! I couldn’t believe my luck. How did they know I needed this magic in my life? Is it some sort of cosmic cajun coincidence? In case you don’t believe me, here’s the proof:

If you can’t find Andouille chicken sausages, use another lean smoked sausage, preferably something with a bit of kick to it. Are you ready to get started on this deliciousness? Let’s make this happen in your life. Here’s how:

Sausage, Shrimp & Cauliflower Jambalaya

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Ingredients

Scale 1x2x3x

• 2 Andouille chicken sausages, chopped
• 1 Tablespoon smoked olive oil (or regular olive oil)
• 1 medium onion, chopped (about 1 1/2 cups)
• 3 large celery sticks, chopped (about 3/4 cup) (reserve the leaves)
• 3 – 5 cloves garlic, peeled & chopped
• About 6 baby bella mushrooms, sliced
• 1 cup chopped yellow or red bell pepper
• 1/4 cup chopped sundried tomatoes
• 1/2 of a large head of cauliflower
• 1/2 – 1 cup chicken broth
• 1 bay leaf
• 1 Tablespoon Creole seasoning
• 1 1/2 teaspoons roasted hot pepper, finely chopped (optional)
• 5 oz. large frozen peeled pre-cooked shrimp

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Instructions

1. In a large saute pan or stockpot, brown the sausages over medium heat. Add the olive oil, onion, celery and garlic and saute for several minutes until the onion is soft and translucent.
2. Stir in the mushrooms and bell pepper and saute for a few minutes longer until the mushrooms are starting to get tender.
3. Meanwhile, cut the core from the cauliflower and break into smaller florets. Put the cauliflower in a food processor and pulse a few times until it’s broken into rice-size pieces. You should have about 4 1/2 cups of riced cauliflower.
4. Add the riced cauliflower, chicken broth, bay leaf and creole seasoning. Cook, stirring frequently, until the cauliflower is tender. Stir in the hot pepper to taste and the shrimp. Cook until the shrimp is thawed and hot. Stir in the reserved celery leaves, saving a few to sprinkle on top for garnish. Remove the bay leaf and revel in the flavor.

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Notes

This dish can be saved in an airtight container in the fridge and reheated later.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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Nutrition

• Serving Size: about 1 cup
• Calories: 150

This recipe was posted at The Wednesday Roundup,  Full Plate Thursday, Let’s Get Real and Hearth & Soul Bloghop.