The delicious, layered flavors of our take on the Louisiana classic belies its rather quick and easy assembly. Bonus: leftovers keep, covered and refrigerated, for three days.
Ingredients List
- 1 (10-oz) package frozen cauliflower rice
- 4 Tbsp olive oil, divided
- 2 Tbsp gluten-free Creole seasoning (like Tony Chachere's Original Creole Seasoning, divided)
- sea salt and freshly ground pepper
- 1 lb boneless, skinless chicken thighs, cut into 3/4-inch pieces
- 3 stalks celery, sliced about 1/2-inch thick
- 2 red bell peppers, cut into large dice (3 cups total)
- 12 oz andouille sausage, sliced into 3/4-inch disks
- 1 Tbsp tomato paste
- 2 Tbsp butter
- 1/2 lb medium peeled, deveined shrimp
Instructions
- Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with aluminum foil or parchment paper.
- On the prepared baking sheet, combine the cauliflower rice, 1 tablespoon of the olive oil, 1½ teaspoons of the Creole seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to evenly distribute, then roast, tossing occasionally, until the cauliflower rice is dry and a bit crispy-edged, about 12 minutes.
- Meanwhile, season the chicken pieces evenly with 1-1/2 teaspoons of the creole seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- In a 4 to 6-quart pot oven over medium-high heat, heat 1 tablespoon of the olive oil. When hot, add the chicken and cook, turning frequently, until browned on all sides, 5 to 6 minutes total. Remove the chicken to a plate. Reduce the heat to medium and add the celery, peppers, and sausage. Cook, stirring occasionally, until the vegetables are softened and the sausage is seared in places, 4 to 5 minutes.
- Add the tomato paste and the remaining 1 tablespoon Creole seasoning, and toss to combine. Add 1/2 cup of water and scrape up any bits from the bottom of the pan. Let the mixture come to a simmer and thicken up a little, 2 to 3 minutes.
- Reduce the heat to low and stir in the butter. When incorporated, gently stir in the shrimp and chicken and cook until shrimp is slightly opaque and a little “white” in color, 3 to 4 minutes.
- Stir in the cauliflower rice, season to taste with salt and pepper, and serve.
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Credits
RecipeEric Lundy
PhotographyErin Ng
I followed the recipe a bit loosely and will do the cauliflower in the oven next time since the reviews highly suggest that. But, this was so amazing!! Been wanting to do this for a while but my husband won’t try anything new to him so i didn’t want to make only for myself. I had ALL ingredients but bell pepper and I added onion and garlic too. I was concerned the cauliflower would change the flavor and I was pleasantly surprised that it tasted just like rice!! This is a WINNER!!!
This was a really good dish. I loved the cauliflower rice done in the oven! Great tip–thanks!
loved this dish! Found local andouille sausage. will make this on the regular.
gotta try it!
This is delicious and filling. This tasted no different. Was a hit at home, I will make again for sure. Only thing I would suggest is baking the cauliflower rice longer. It really gives the texture of rice. Love it. Thank you.
Great winter dish, rich and filling. It was even better heated up the next day!