Sausage and Shrimp Jambalaya

Andouille Sausage and Shrimp Riceless Jambalaya

Have you ever celebrated Mardi Gras? The Rex’s have been to the Mardi Gras celebrations in both New Orleans and Galveston, TX which do it up in style with a huge parade. Big brass bands, baubles, beads, and beer beyond belief! OK…I’ll quit with the excessive alliteration! It was Mardi Gras this past Tuesday (AKA: Fat Tuesday) and to celebrate we made a zero-rice jambalaya! 

Gumbo would have to be one of my all-time favorite Cajun dishes, but a close second would be jambalaya. It is Packed with cajun spices, a tomato-y sauce, andouille sausage and OooEE are you in for a treat! You may already know the Cajun ‘holy trinity’ is onions, green bell peppers and celery – well I have an allergy/sensitivity to green bell peppers so I used some red bell pepper and jalapeno instead. We think it gave a beautiful vibrant color to the dish. Then, instead of rice, we took a half head of cauliflower and riced it in our Blendtec blender.

Sausage and Shrimp JambalayaCauliflower in the blender full of water. Mr. T has such beautiful knife skills (for such short arms)! 

Sausage and Shrimp JambalayaJust look at how vibrant it all is in the pot!

Sausage and Shrimp Jambalaya

Andouille Sausage and Shrimp Jambalaya

½ white onion, diced
4 stalks of celery
1 jalapeno, diced
¼ red bell pepper, diced
2 links andouille sausage, halved and sliced
½ head of cauliflower, cut into florets
3 cloves garlic, minced
1 Tbsp cajun seasoning
½ tsp thyme
½ tsp oregano
Salt & pepper
2 cups, canned crushed red tomatoes, (like Muir Glen Fire Roasted)
1 tsp hot sauce
½ bag frozen okra
6oz shrimp
Green onions (to garnish)

To create your ‘rice’: put florets in a blender, cover with water to the ‘max’ line in your blender. Pulse on high for 5-10 seconds or until all large chunks have reduced to be small ‘rice’ sized. Pour in a colander lined with paper towels to drain off excess water.

Heat up a pot with olive oil on medium heat. Add in onions, celery, jalapeno, peppers and andouille sausage. Let cook for 5 minutes.  Add in your cauli-rice, garlic and seasonings. Let toast for another 5 minutes until onion and celery are slightly softened. Add in your tomatoes and hot sauce. Mix together – when the sauce starts getting bubbly (about 5 minutes) add in your okra and shrimp. Cook 6-8 minutes until shrimp are cooked through. Top with green onions.

Serves: 6

Estimated Nutrition Stats (per serving): Calories – 172 | Fat – 6g | Carbs – 17g | Net carbs – 11g | Fiber – 5g | Protein – 14g