Recipe
CAJUNRice WITH SHRIMP AND SAUSAGE
By Mary Hoisington
INGREDIENTS
3 Tbsp butter 4-5 Tbsp avocado oil 1-12 oz package frozen riced cauliflower ½ cup coarse chopped onion ¼ cup coarse chopped colored bell pepper 6 Tbsp Cajun seasoning mix (more if you prefer it spicier) 1 lb raw ring sausage cut into bite-sized pieces (can use precooked sausage such as Andouille) 1-12 oz peeled and deveined shrimp (tailless)
INSTRUCTIONS
Heat butter and avocado oil in large skillet until hot. Add cauliflower, onion, bell pepper and sausage (if you chose a precooked sausage such as a kielbasa, wait to add sausage until you add shrimp) and about 4 Tbsp of seasoning mix. Cook until sausage is done and most of the liquid has been released and evaporated from the vegetables. Add shrimp and additional 2 Tbsp seasoning mix (more if desired). Cook until shrimp are done. Serve immediately
CAJUN SEASONING MIX:
3 tsp smoked paprika 2 tsp pink salt 2 tsp granulated garlic 1 tsp coarse ground black pepper 1 tsp fine ground black pepper 1 tsp onion powder 1 tsp cayenne pepper ½ tsp Italian seasoning or thyme Mix together and store in shaker of your choosing or in an air-tight container. If you have a delicious family recipe or just a family favorite you’d like to share, send it to InspiredLiving@ gbtribune.com. Feel free to include a short history, unique story or humorous tale with your contribution.
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