If you can’t find andouille, just substitute the lowest-carb smoked sausage you can find.
YIELD: 6 servings, each with 12 grams of carbohydrates and 4 grams of fiber, for a total of 8 grams of usable carbs and 32 grams of protein.
INGREDIENTS:
- 12 ounces andouille sausage, sliced 1/2 inch thick
- 1/4 cup olive oil
- 1 1/3 cups chopped onion
- 2 cloves garlic, crushed
- 1 large green pepper, diced
- 1 can (14 1/2 ounces) diced tomatoes, including liquid
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 6 cups Cauliflower Rice (about one good-size cauliflower)
- 2 cups shelled, deveined, medium-size shrimp
- Salt and pepper
- Tabasco
INSTRUCTIONS:
- In a Dutch oven, start browning the andouille in the olive oil. When it’s lightly golden on both sides, add the onion, garlic, and green pepper. Saute the vegetables until the onion is becoming translucent.
- Add the tomatoes, chicken broth, and thyme, and bring to a simmer. Let it simmer for 20 minutes or so, uncovered, to blend the flavors.
- Add the “rice” and simmer for another 15 minutes, or until the cauliflower is starting to get tender.
- Add the shrimp, and simmer for another 5 minutes or so-just long enough to cook the shrimp. Add salt, pepper, and Tabasco to taste, and serve.
