Looking for a rush of bold, spicy flavor that won’t derail your healthy eating goals? This Andouille Sausage and Cauliflower Rice Skillet is your answer! It captures the soulful essence of a classic Louisiana jambalaya but swaps the grains for tender, low-carb cauliflower rice. The sizzle of the spicy sausage, the aroma of the holy trinity of vegetables, and the kick of Creole seasoning create a deeply satisfying meal that comes together in one pan. It’s a weeknight staple in our house for a reason—it’s incredibly fast, easy, and packed with flavor that keeps you coming back for more.
Ingredients
• 2 tablespoons / 30 ml avocado oil
• 14 ounces / 397 g fully cooked andouille sausage, sliced into ¼-inch rounds
• ½ cup / 75 g diced yellow onion
• ½ cup / 75 g diced green bell pepper
• 1 rib celery, diced, about ½ cup / 50 g
• 1 (12-ounce) / 340 g bag frozen riced cauliflower
• 1 cup / 240 ml vegetable broth
• 1 teaspoon Creole Seasoning, plus more to taste
• 1 bay leaf
Instructions
1. Heat the avocado oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned and slightly crisped, about 2-3 minutes.
2. Add the diced onion, green bell pepper, and celery to the skillet. Sauté for 5-7 minutes, stirring frequently, until the vegetables have softened and the onion is translucent.
3. Stir in the frozen riced cauliflower, vegetable broth, Creole seasoning, and the bay leaf. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
4. Reduce the heat to low, cover, and let it simmer for 10 more minutes, or until the cauliflower is tender and has absorbed most of the liquid. The mixture should be slightly thickened. Remove the bay leaf before serving.
Nutritional Information
• Serving Size: 1/4 of recipe
• Calories: 410 kcal
• Fat: 34g
• Protein: 18g
• Carbohydrates: 9g
• Fiber: 3g
• Net Carbs: 6g
Pro Tips
• Adjust the heat by choosing a mild or hot andouille sausage, or add a pinch of cayenne pepper along with the Creole seasoning for an extra kick.
• For a heartier meal, stir in a can of drained diced tomatoes with the broth or top the finished dish with fresh sliced green onions.
• This dish reheats beautifully, making it perfect for meal prep. Store in an airtight container in the refrigerator for up to 4 days.
• Feel free to substitute the andouille with other proteins like smoked kielbasa, diced chicken thigh, or shrimp (add shrimp in the last 5 minutes of cooking).
FAQ
Q: Is this andouille sausage and cauliflower rice skillet keto-friendly
A: Yes, this recipe is an excellent option for a low-carb or keto diet. With only 6g of net carbs per serving, it uses cauliflower rice as a grain-free substitute for traditional rice, making it a satisfying and diet-friendly meal.
Q: Can I use a different protein besides andouille sausage
A: Absolutely. You can easily substitute other proteins like smoked kielbasa, diced chicken thigh, or shrimp. If you choose to use shrimp, add it during the last 5 minutes of cooking to prevent it from becoming tough.
Q: How can I make this skillet spicier
A: To increase the heat, you can choose a hot variety of andouille sausage. For an extra kick, you can also add a pinch of cayenne pepper along with the Creole seasoning.
Q: Can I meal prep this recipe
A: This dish is perfect for meal prep because it reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 4 days for a quick and easy meal.
