1 1/4 Cup
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1-2 tsp cajun seasoning
12 oz bag frozen cauliflower rice
1 1/2 cup frozen cut okra (thawed)
1 tbsp olive oil
1-2 stalks fresh celery (diced)
15 oz can crushed tomatoes
1 sweet onion (diced)
2 links applegate andouille chicken sausage (sliced)
5 cloves garlic (minced)
2 bell peppers (diced)
1 lb. shrimp peeled (tail-off)
1/4 tsp cajun seasoning
1 tbsp hot sauce
1 tbsp worcestershire sauce
Toss shrimp in a large bowl with mixture of Worcestershire sauce, hot sauce, and cajun seasoning.
Microwave and thaw the cauliflower rice and okra.
Dice, cut, or mince all the vegetables and sausage.
Heat olive oil in a large skillet over medium-high heat.
Add the onion, celery, garlic, peppers, and sausage to the skillet and cook for about 5-8 minutes or until soft.
Add and stir frequently the crushed tomatoes and 1 teaspoon of cajun seasoning while also reducing the heat to medium-low.
Cook for another 5 minutes or until the mixture thickens.
Add and stir the shrimp, okra, and cauliflower rice.
Cook for another 5 minutes or so until the shrimp is fully cooked.
Turn off heat and continue to stir while adding any additional cajun seasoning if desired.
Measure out 1 1/4 cup to equal given macros.