Low-Carb Cajun Style Sausage Recipe with Cauliflower Rice
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.
2 12ozpackages of Aidells® Cajun-Style Andouille Sausage, sliced into 1/2" discs**
1 ½cupsonion, medium dice
1cupcelery, medium dice
1cupbell pepper, medium dice
1teaspoonkosher salt, to taste
several grindings black pepper, to taste
1-3teaspoonscajun seasoning, to taste. Do use one that contains both herbs and spices
1cupeach yellow and orange bell pepper, medium dice
1 14.5ozcan diced tomato, undrained
½cupwater or chicken broth
your favorite hot sauce, to taste
For the Cauliflower Rice
¾medium head cauliflower
2Tablespoonsolive oil
Instructions
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 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.
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.
Notes
*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 1 package of sausage instead of two if you don't want as much meat in your meal.