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Shrimp and Sausage Jambalaya with Cauliflower Rice

sausage jambalaya
sausage jambalaya

Shrimp and Sausage Jambalaya with Cauliflower Rice

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Prep Time 5 mins
Cook Time 20 mins
Course dinner, Main Course
Cuisine American, Cajun
Servings 2


  • knife
  • cutting board
  • spatula
  • saute pan


  • 2 each andouille sausage links (3 oz each)
  • 8 oz shrimp (peeled and deveined)
  • 1/4 cups red onions (diced)
  • 1/4 cups celery (diced)
  • 1 each green bell pepper (diced)
  • 2 tbsp green onions (chopped)
  • 1 cup crushed tomatoes
  • 2 cups cauliflower rice
  • 1/4 tsp paprika
  • 1/8 tsp oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp thyme
  • 1/4 tsp cayenne
  • 1 each bay leaves
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 tbsp olive oil


  • Slice sausage into coins
  • 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, 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 for about 3 to 4 minutes until it turns opaque. Season with salt to preferred taste and garnish with green onions.

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