Creole Cauliflower Rice
Equipment
Ingredients
- 4 cups “Cauliflower Rice”
- 2 links Italian Sausage
- 1 cup medium shrimp cooked
- 1 cup diced ham
- 2 tablespoons butter (or coconut oil for dairy free)
- 1 cup onion chopped
- 5 cloves garlic minced
- 1/2 cup green bell pepper diced
- 1/2 cup red bell pepper diced
- 1 14.5 ounce can canned diced tomatoes drained
- 1 tablespoon lemon juice
- 1 teaspoon dried basil
- 1/2 teaspoon hot sauce
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon fresh Thyme
- 1 teaspoon Redmond Real salt
Instructions
- Place cauliflower in a food processor and pulse until small pieces of "rice."
- In a large skillet, cook sausages. Remove sausages, reserving drippings. When cool enough to handle, cut sausages in half lengthwise, then into 1/4-in. pieces; set aside.
- Saute onion, garlic, cauliflower "rice" and peppers in drippings until tender, about 4 minutes.
- Add the next eight ingredients and salt; cook and stir for 5 minutes.
- Stir in ham, shrimp, parsley and sausage; mix lightly. Enjoy!
Nutrition
Calories: 172.3 | Fat: 9.9g | Protein: 13.2g | Carbohydrates: 7.8g | Fiber: 2.3g | P:E Ratio: 0.9