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Shrimp and Sausage Jambalaya with Cauliflower Rice

sausage jambalaya

Shrimp and Sausage Jambalaya with Cauliflower Rice

Servings: 2


  • 8 oz andouille sausage
  • 8 oz shrimp
  • 1/2 small red onion
  • 2 stalks celery
  • 1 each green bell pepper (diced)
  • 3 sprigs green onions
  • 14 oz crushed tomatoes
  • 10 oz cauliflower rice
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp thyme
  • 1 tsp cayenne
  • 2 each bay leaves
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp olive oil


Pre-Cook (Mise En Place):

  • Gather your equipment: cutting board, knife, spatula, soup pot
  • Dice red onions and bell peppers. Slice celery and sausage. Chop green onions.

Cooking Method:

  • Heat the oil in a soup pot over medium high heat. Add in the red onions, bell pepper, and celery. Saute for 3 to 5 minutes.
  • Add the sliced sausage. Cook for 3 to 5 minutes until the sausage heats through.
  • Then, mix in the crushed tomatoes , cajun spices, and bay leaves and stir well. Add the cauliflower rice and cook for 5 minutes to 7 minutes.
  • At the end, add the shrimp and cook through. Season with salt to preferred taste and garnish with green onions.

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