Andouille sausage and cauliflower rice skillet is a one-pan dinner with real Louisiana character — browned sausage coins, the classic onion-pepper-celery trio, and tender cauliflower rice simmered in spiced broth. It hits the table in about 30 minutes and reheats beautifully. Comfort food that happens to be low-carb.
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 (14 oz) fully cooked andouille sausage, sliced into ¼-inch rounds
• ½ cup / 75 g (2.65 oz) diced yellow onion
• ½ cup / 75 g (2.65 oz) diced green bell pepper
• 1 rib celery, diced, about ½ cup / 50 g (1.76 oz)
• 1 (12-ounce) / 340 g (12 oz) 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 (0.21 oz)
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 (0.21 oz) 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.
Pro Tips
- Brown the sliced andouille in the avocado oil without stirring too often — 2–3 minutes of contact builds crisp edges and renders fat that seasons everything after it.
- When you pour in the vegetable broth, scrape up the browned bits from the pan bottom; that fond carries most of the dish's flavor.
- Add the frozen riced cauliflower straight from the bag — no thawing needed. It goes in with the broth and Creole seasoning and absorbs the liquid during the 10-minute covered simmer.
- Swap the andouille for smoked kielbasa, diced chicken thigh, or shrimp; if using shrimp, add it in the last 5 minutes so it stays tender.
- This skillet is made for meal prep: store it in an airtight container in the fridge for up to 4 days and rewarm gently.
Frequently Asked Questions
Is this andouille and cauliflower rice skillet keto-friendly?
Yes — each serving has 9 g total carbs with 3 g of fiber, so 6 g net. Pick a no-sugar-added andouille to keep it comfortably low-carb.
Can I make this skillet ahead for meal prep?
Absolutely — the flavors settle in nicely and it reheats well. Keep it in an airtight container in the refrigerator for up to 4 days.
What can I use instead of andouille sausage?
Smoked kielbasa, diced chicken thigh, or shrimp all work as direct swaps. For shrimp, add it during the final 5 minutes of simmering.
How spicy is this dish?
It depends on the sausage you choose — mild or hot andouille both work. For more kick, add a pinch of cayenne along with the Creole seasoning.
Recipe card below.
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Andouille Sausage and Cauliflower Rice Skillet
Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- 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.
