Low-Carb Cajun Style Sausage Recipe with Cauliflower Rice
We have been trying to eat healthier and with fewer super-refined carbs. Hence the profusion of vegetables in this dish. While you might not consider sausage to be healthy, when it is cut into discs and used as a seasoning for a rich vegetable stew, we actually end up eating less sausage than we would other meats. Plus, since the Aidells® is literally bursting with intense flavor, we don’t have to eat as much of it to be fully satisfied. Give this Cajun Style Sausage Recipe a try, and then come back and let me know how you enjoy it!
The ingredient list looks pretty long, but there is nothing unusual going on here, I promise. If you roast your cauliflower rice while you’re cooking the sausage and vegetables, you should be able to have dinner on the table in about half an hour. And if you get your Aidells® sausage as Publix like I did, you can take advantage of some of their pre-prepped vegetables as well. Less chopping for you once you get home!
- 1/4 medium head of cauliflower*
- 1/2 cup water*
- 1/2 teaspoon kosher salt*
- 2 Tablespoons olive oil
- 2 12 oz packages of Aidells® Cajun-Style Andouille Sausage , sliced into 1/2" discs**
- 1 1/2 cups onion , medium dice
- 1 cup celery , medium dice
- 1 cup bell pepper , medium dice
- 1 teaspoon kosher salt , to taste
- several grindings black pepper , to taste
- 1-3 teaspoons cajun seasoning , to taste. Do use one that contains both herbs and spices
- 1 cup each yellow and orange bell pepper , medium dice
- 1 14.5 oz can diced tomato , undrained
- 1/2 cup water or chicken broth
- your favorite hot sauce , to taste
- 3/4 medium head cauliflower
- 2 Tablespoons olive oil
Cut out most of the core of the cauliflower and discard or compost. Break the cauliflower into medium florets.
Place in a small saucepan with the water and salt. Bring to a boil, reduce to a simmer and simmer until easily pierced with a fork, about 10-12 minutes. Drain and set aside.
Heat a large saute pan over medium heat. Add the oil and heat until it shimmers.
Place the Aidells® Cajun-Styel Andouille Sausage in the pan and cook, stirring and tossing occasionally, until nicely browned, about 8 minutes. Remove the sausage from the pan and set aside on paper towels.
Add the onions, celery and green pepper to the same pan along with the salt, black pepper and your preferred amount of Cajun seasoning. Saute for 5 minutes, or until the onions are translucent and the celery and peppers have softened up some.
Add the yellow and orange bell pepper and saute for an additional 3 minutes.
While the peppers are cooking, place the reserved cauliflower and about half of the tomatoes in the jar of your blender. Blend until you have a creamy puree.
Add the puree, the rest of the tomatoes and the water or broth to the pan and simmer about 5-7 minutes.
Taste and add hot sauce to taste. You may also need to add a bit more salt and/or pepper, so adjust to taste.
Serve over cauliflower rice.
Preheat the oven to 400F.
Remove most of the core of the cauliflower and then cut into small florets. In 3 or 4 batches, pulse the florets in the food processor until they are about the size of grains of rice.
Toss the cauliflower with the olive oil. Do not add salt or it could get soggy.
Spread the cauliflower out on a parchment-lined sheet pan and roast for 10-12 minutes, until the cauliflower is fairly tender but not browned. Toss after about 5 minutes to ensure even cooking.
**You can use 1 package of sausage instead of two if you don't want as much meat in your meal.
And there you have it. I hope you enjoy this Cajun Style Sausage Recipe with Cauliflower Rice as much as we did. I know we will be enjoying versions of this meal again and again.
Thanks so much for reading. Have a lovely day.
Answer me this, friends: What is a sausage recipe that you made that you are extraordinarily proud of? Let me know in the comments. I always love to hear from you!
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This is a sponsored conversation written by me on behalf of Aidells®. The opinions and text are all mine.