Tag: andouille sausage

3 tablespoons Organic Extra Virgin Coconut Oil

1 large onion, chopped

½ pound Organic Andouille Sausage, cut into 1” pieces

1 stalk celery, chopped

½ green pepper, chopped

1 clove garlic

2 tablespoons chopped parsley

1 small bunch green onions, chopped

1 pound shrimp, peeled and deveined

1 head cauliflower, pulsed in food processor to rice-like      consistency

1 cup Organic Free Range Chicken Broth

1 tablespoon Coconut Aminos

Organic Cayenne Pepper and salt to taste

Brown onions in oil until dark brown, adding small amounts of broth to keep from burning. Add sausage and brown for 3 or 4 minutes. Add celery, green pepper, and garlic. Continue adding small amounts of broth until vegetable are wilted. Add parsley and shallots; cook until wilted. Add shrimp, remainder of broth (at least ½ cup), and riced cauliflower. Cover and cook for 15 minutes. Season with salt and Creole Seasoning to taste. Add Coconut Aminos. Lower heat. Continue cooking, stirring frequently to mix ingredients well, for another 15 to 20 minutes, until cauliflower is tender. Remove from heat. Serve and enjoy.

Time Cook: About 1 hour

Serves: 4 or 2 hungry Cajuns

I think you’ll really enjoy this paleo version of my Shrimp Jambalaya.  It captures all of the flavors of home.

#paleo #paleocajunlady #cajuncooking #paleocajunrecipes #paleojambalaya #jambalaya #eatpaleo #seafoodrecipes #andouillesausage #cayennepepper #cajun #jambalaya