Looking for a great Cajun sausage recipe? I can help with that. I bet you’ll love this creamy, low-carb Cajun-style sausage. I serve it with cauliflower rice, but if low-carb isn’t an issue for you, feel free to serve it with rice-rice.

This is the keto Andouille sausage recipe you need to make. Seriously, it’s creamy (from, surprise: cauliflower!), spicy, and really good!

You may also enjoy my Cajun chili recipe which also features Andouille sausage. And for ease of browsing, you can find all my meat recipes in one place. Thanks for visiting!

This is a sponsored conversation written by me on behalf of Aidells®. The opinions and text are all mine.

A skillet filled with cauliflower rice and Cajun sausage with peppers.

What Makes This Recipe So Delicious

I have long been a fan of Cajun and Creole flavors and of andouille sausage in particular. I mean, what’s not to love about garlicky, porky, spicy sausage?

For this post, I honor Cajun flavors in an easy, weeknight meal sort of way.

No roux here, making the dish both gluten-free (the Aidells® sausage is already gluten-free) and easy to tackle for a fast meal.

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The cauliflower rice is low in both calories and carbs and makes a delicious, healthy alternative to white rice for folks who eat low-carb. This meal is also paleo-friendly, if that is a way of eating that speaks to you.

A Bit About Aidells® Sausage

A skillet of low carb creamy andouille with cauliflower rice.

The Sausage Matters

Before I share my recipe for keto sausage goodness, let me tell you just a bit about Aidells® sausages.

You already know they’re gluten-free, but they’re also nitrite-free, made with meat raised with no added hormones and is made in small batches using real, pronounceable ingredients.

The Cajun Style Andouille is also double-smoked, and the flavor is full and rich. So good.

Aidells® Sausages are also fully cooked and just need to be heated through.

You can broil them, grill them or cut them in discs and saute them as I did. However you cook them, they’re ready to eat in about 8 minutes.

In my part of America, we tend to consign sausages to the breakfast table, the ballpark, or the cookout. It’s kind of weird because sausages make appearances on dinner tables all over the world. We need to catch up!

Close up of low-carb creamy Cajun sausage over cauliflower rice on a yellow plate.

Next time you’re trying to come up with a fast, easy dinner idea, don’t forget about pre-cooked sausages that, when served with plenty of vegetables makes a really tasty and healthy meal.

And now, I hope you’re hungry, because it’s time to learn to make my Aidells sausage recipe, friends.

An overhead shot of Aidells andouille sausage cooked with peppers over cauliflower rice.

Making Andouille a Part of a Healthy Lifestyle

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.

Collage of ingredients for making this low carb Cajun sausage recipe.
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Low-Carb Cajun Style Sausage Recipe with Cauliflower Rice

Jennifer Field
This Low-Carb Cajun Style Sausage Recipe features Cajun-Style Andouille Sausage from Aidells® and cauliflower in place of the usual rice and also pureed into the sauce to make it nice and creamy.
This is a delicious meal to please your low-carb and paleo friends but also one that everyone can enjoy and feel good about eating.
5 from 1 vote
Tried this recipe?Please give it a star rating!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Meat
Cuisine Cajun
Servings 6 -8
Calories 386 kcal


For the Sausage

  • ¼ medium head of cauliflower*
  • ½ cup water*
  • ½ teaspoon kosher salt*
  • 2 Tablespoons olive oil
  • 2 12 oz packages of Aidells® Cajun-Style Andouille Sausage , sliced into 1/2″ discs**
  • 1 ½ 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
  • ½ cup water or chicken broth
  • your favorite hot sauce , to taste

For the Cauliflower Rice

  • ¾ medium head cauliflower
  • 2 Tablespoons olive oil


For the Sausage

  • 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 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 (trinity) 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.

For the 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.

Did You Make Any Changes?


*If you are not eating paleo and dairy isn’t an issue for you, you can substitute 1/2 cup of heavy cream for the pureed cauliflower in the dish. It’s entirely up to you. If you do use heavy cream, just skip steps 1 & 2 and add the cream along with the diced tomatoes. No need to break out your blender then, in that case.
You can use store-bought riced cauliflower if you don’t want to bust out your food processor.
**You can use 1 package of sausage instead of two if you don’t want as much meat in your meal.


Serving: 1gCalories: 386kcalCarbohydrates: 14gProtein: 13gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 19gCholesterol: 53mgSodium: 1489mgFiber: 4gSugar: 7g
Keyword Andouille sausage recipe, Cajun sausage recipe, low carb Andouille with cauliflower rice
Did you make this recipe?Please tell us what you loved!

And there you have it. I hope you enjoy this Cajun Sausage Recipe 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!

This is a sponsored conversation written by me on behalf of Aidells®. The opinions and text are all mine.

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