A low carb take on the classic one-pot Louisiana creole dish.
In a tablespoon of vegetable oil, brown the andouille sausage in a large pan. Season with Cajun seasoning. Flip sausages occasionally, ensuring browning on all sides. Remove from pan once browned.
Add tail-off cooked shrimp to the pan, season, and cook on medium high heat until slightly browned. Remove from pan, set with sausage to the side when done.
Add onion, garlic, green pepper, and (optional) celery to pan. Saute 8-10 minutes.
Add tomato paste, riced cauliflower, Worcestershire sauce, and chicken broth to pan. Simmer 25-30 minutes on low. Season with Cajun seasoning, salt, and black pepper.
Add sausage back to the pan, season to taste as needed. Optional: Garnish and serve with green onion.
This recipe makes a large amount of food. Nutrition information is based on large serving sizes, however smaller portions will end up being filling despite the calorie count.