Blackened BBQ Shrimp, Andouille Sausage & Cauliflower Dirty Rice
March 31, 2020
- Yields: 4 Servings
1In a large bowl, toss the shrimp and 2 teaspoons Burnt Finger BBQ Smoky KC Barbecue Seasoning (available on our products page). Cover with plastic wrap and refrigerate for 30 minutes.
2In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the sausage and cook 8 minutes or until browned on all sides, turning every 3 minutes. Reduce the heat to medium, cover the skillet and cook 4 minutes or until a thermometer inserted into the sausage reaches 160°F. Transfer the sausage to a cutting board and slice crosswise into ½-inch pieces; keep warm.
3In the same skillet, heat 1 tablespoon of the oil over medium-high heat. Add the shrimp and cook 5 minutes or until thermometer inserted into the shrimp reaches 145°F, turning once. Transfer the shrimp to a small bowl; keep warm.
4In the same skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the carrots, celery, bell pepper and onion, and cook 5 minutes or until vegetables are very tender, stirring frequently. Add the garlic, cauliflower rice, oregano, crushed red pepper, and remaining ½ teaspoon Barbecue Seasoning, and cook 5 minutes or until cauliflower is tender, stirring occasionally. Fold in the sausage. Makes about 6½ cups.
5Serve cauliflower-sausage mixture topped with shrimp garnished with parsley.
6Approximate nutritional values per serving (7 shrimp, 1½ cups rice): 455 Calories, 26g Fat (7g Saturated), 236mg Cholesterol, 1099mg Sodium, 15g Carbohydrates, 5g Fiber, 6g Sugars, 45g Protein
1To make your own cauliflower rice, pulse small cauliflower florets in a food processor or finely chop by hand until rice-sized pieces form.
2Try using other riced vegetables such as sweet potato, broccoli or squash to add color and flavor.
Prep Time: 25 Minutes plus Marinating
Yield: 4 Servings