Ingredients
Scale
- 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
Instructions
- 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.
- Stir in the mushrooms and bell pepper and saute for a few minutes longer until the mushrooms are starting to get tender.
- 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.
- 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.
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