Jambalaya with Sausage and Shrimp



1 pound sausage chicken-apple sausage, sliced

1 1/2 tablespoons avocado oil

4 cloves garlic, crushed and minced

1 red bell pepper deseeded and chopped (about 1 1/2 cups)

1 green bell pepper deseeded and chopped (about 1 1/2 cups)

1 stick celery, thinly sliced

1/2 onion chopped

1  1/2 to 2 tablespoons Cajun seasoning

1 teaspoon black pepper

1/2 to 1  1/2 teaspoons salt The amount will depend on if your Cajun seasoning has salt.

1/8 teaspoon cayenne pepper optional

two 14.5 Oz. cans fire-roasted tomatoes

1 cup chicken broth

5 cups cauliflower rice

1 pound medium raw shrimp peeled

green onions sliced, for garnish

fresh parsley chopped, for garnish

Louisiana hot sauce to serve, optional


In a large heavy-bottomed pot or Dutch oven, heat 1/2 tablespoon olive or avocado oil over medium heat.

Add sausage and cook until browned on both sides, then remove sausage, and set aside.

Add 1 tablespoon oil, add garlic, onion, bell pepper, and celery then sauté until softened, 5 to 7 minutes over medium heat.

Add Cajun seasoning, starting with 1 1/2 tablespoons, black pepper, salt, and optional cayenne pepper to the pot, then stir.

Add tomatoes, chicken broth, and sausage to the pot, then stir to mix.

Bring mixture to a boil then reduce heat to low and simmer for 25 to 35 minutes or until thickened.

Stir in shrimp and cauliflower rice, then cook on low, stirring regularly until rice is heated through and shrimp turn pink and no longer translucent.

Don't overcook the shrimp, then ladle into bowls and top with sliced green onions and parsley.

Serve with Louisiana hot sauce. Enjoy!

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