Soooo… that was the longest break ever! But, after numerous delays and setbacks, if feels good to be back at the keyboard and writing again! Due to a busier personal schedule (oldest son is graduating, medical issues with my younger son, and working on my book), the blog is going to shift to a focus on recipes, and probably only one a week for the time being. I’m also going to hold off on making videos at the moment for the same reasons.
Don’t worry, knowing me I’ll change my mind several times over… never fear, I’m sure it will still be a mess of a blog.
Hopefully this recipe makes up for my long absence! I originally thought it up as a Valentine’s Day dinner for my husband. He loves everything Cajun, and this recipe was fun to make for him as a surprise. He says the texture of the cauli-grits was spot on!
It seems cauliflower has become a hot commodity lately. I see cauliflower variations everywhere at the stores now, you can’t avoid them! Cauliflower tots anyone? Actually very yummy, by the way. Cauliflower rice has finally caught on as well and is something we low-carbers seem to cook a lot of. For one, if you get the texture right, it does act as a great substitute for actual rice in many recipes. Especially recipes heavy in sauces or flavors that would have hidden the actual flavor of the rice anyway.
You can run cauliflower in a food processor or blender to make your own cauliflower “rice”, but as you may have noticed in my recipes… I will take a shortcut when it’s available! I was so excited to find bags of frozen cauliflower rice from Green Giant at Walmart that I danced in the aisle! By that, I mean in my head. Though, I was hoping no one noticed my creepy grin as I grabbed several bags of various flavors.
Though you can probably use a hand mixer when making the grits, I did use an immersion blender with this recipe. I don’t have a lot of kitchen gadgets, but my immersion blender is one that gets used quite often! If you have one, I recommend using it for the perfect grit-like consistency.
Cajun Shrimp and Sausage with Cauli-Grits
- 2 – 12oz bags of riced cauliflower (or finely dice, mince, or shred 1 large head of cauliflower)
- 6 tbsp butter (yes, I said six)
- 1/2 cup heavy cream (you can also use coconut or almond milk if preferred)
- salt and pepper, to taste
Cajun Shrimp and Sausage
- 1 lb andouille sausage
- 1 lb shrimp, uncooked, peeled and deveined
- 6 slices bacon (Because bacon must go in everything.)
- 1 tbsp garlic paste (or 3 garlic cloves, minced/mashed)
- 1 red bell pepper (And, since I’m OCD when it comes to my bell peppers…)
- 1 green bell pepper (I need one…)
- 1 yellow bell pepper (of each…)
- 1 orange bell pepper (color available.)
- 1 small to medium yellow onion (1/2 a large onion is pictured above, Walmart only knows one size apparently.)
- 1 tbsp Cajun Seasoning (Or as much as you want, I don’t care.)
- 2 tbsp lemon juice (But don’t tell the lemon haters in your family, I didn’t.)
- 3/4 cup chicken stock
1. If necessary, peel/de-vein/de-tail/de-frost/clean shrimp. Mine were frozen and ready to go, so I just rinsed under cool water to defrost.
2. Cook bacon with desired method. Set bacon aside to cool. Reserve about 2 tbsp of bacon grease.
3. Now we’re going to prep everything because once we start cooking it’s going to go pretty fast. Clean and slice bell peppers into strips and set aside.
4. Slice onion into thin strips and set aside.
5. Slice andouille sausage and set aside.
6. Tear cooled bacon into pieces of desired size and, you got it… set aside.
7. In a large skillet over medium-high heat, brown the sausage in the bacon grease. Remove sausage and, um, set aside.
8. Lower heat to medium and add garlic to pan. Heat garlic for about 2 minutes.
9. Add all the sliced vegetables to the pan and stir. Cook for about 8 minutes.
10. Add shrimp and Cajun seasoning. Stir and cook for 5 minutes.
11. Add sausage and bacon to the pan and stir.
12. Add chicken stock and stir. Reduce to medium-low and let simmer, stirring occasionally, until liquid reduces, about 10 – 15 minutes (or until desired result).
13. While the chicken stock is reducing, heat a pot over medium-high heat. Add in the cauliflower rice and cook for 5 minutes, stirring often.
14. Add butter and heavy cream (or alternative milk choice). Stirring often, cook another 5 – 8 minutes.
15. Remove pot from heat. Add salt and pepper to preferred taste. Using an immersion blender, blend the cauliflower until desired, grit-like, consistency.
16. Plate about 1 – 1 1/2 cups of cauli-grits on a plate. Using your scoop, make a space in the center of the grits.
17. Carefully look around to make sure lemon haters aren’t watching and squeeze lemon juice over the shrimp and sausage. Stir just a bit, then add a generous heaping on top of the cauli-grits. If desired, add a few scoops of that yummy sauce from the pan for additional flavor! Serve and enjoy!
We got 8 servings out of this, and per serving this came to about 720 calories, 10 gram net carbs, 35 grams of protein, and 58 grams of fat. I used the MyFitnessPal recipe creator to calculate nutritional information. Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.
I hope everyone enjoys! Let me know what you think in the comments!
Please don’t mind the mess.
If you enjoyed this post, I’d be grateful if you’d help me by emailing it to a friend, or sharing it on Twitter or Facebook. Thank you!