Burnt Finger BBQ Smoky KC Rub
Burnt Finger BBQ Smoky KC Rub

Blackened BBQ Shrimp, Andouille Sausage & Cauliflower Dirty Rice

  By bbqspot      

March 31, 2020

  • Yields: 4 Servings

Ingredients

1¼ pounds 21-25 count tail-on peeled and deveined shrimp, thawed if necessary

2½ teaspoons Burnt Finger BBQ Smokey KC Barbecue Seasoning

3 tablespoons vegetable oil

1 pound Andouille pork sausage (about 4 links)

½ cup chopped carrots

½ cup chopped celery

½ cup chopped green bell pepper

½ cup chopped onion

2 garlic cloves, minced

6 cups fresh or frozen cauliflower rice

1 teaspoon dried oregano

½ teaspoon crushed red pepper

1 tablespoon chopped fresh parsley

Essential Tools

Large bowl

Measuring spoons

Plastic wrap

Large skillet with lid

Measuring spoons

Tongs

Instant-read thermometer

Cutting board

Chef knife or paring knife

Small bowl

Measuring cups

Vegetable peeler

Wooden spoon

Directions

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

Tips

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.

🔥PURCHASE BURNT FINGER BBQ SMOKY KC BARBECUE SEASONING

Complexity: Intermediate

Prep Time: 25 Minutes plus Marinating

Yield: 4 Servings

 

 

00:00
2020-04-13T10:24:33-05:00Comments Off on Blackened BBQ Shrimp, Andouille Sausage & Cauliflower Dirty Rice