Low Carb Cajun Red Beans & Cauliflower Rice

Ingredients

• 1 lb Shrimp (peeled, deveined, medium‑large; pat dry thoroughly)
• 3 tablespoons Olive Oil (extra virgin; divided)
• 2 tablespoons Cajun Seasoning (store‑bought or homemade; use additional pinch for layering)
• 12 ounces Andouille Sausage (sliced into 1/4‑inch rounds)
• 1 can Red Kidney Beans (15 oz, low‑sodium; drained and rinsed)
• 3 cloves Garlic (minced)
• 1 teaspoon Sugar‑Free Tomato Paste (no added sugar)
• 4 cups Cauliflower Rice (freshly riced or frozen; thawed if frozen)
• 1 sprig Fresh Thyme (leaves stripped; optional garnish)
• 1 whole Lemon (cut into wedges for serving)

Instructions

1. Dry and Season Shrimp

   Pat the shrimp completely dry with paper towels, then toss them with 1 tbsp olive oil and 1 tsp Cajun seasoning. Set aside.

   Time: PT5M

2. Slice Andouille Sausage

   Slice the Andouille sausage into 1/4‑inch rounds.

   Time: PT3M

3. Preheat Skillet

   Place the skillet over medium‑high heat and add 1 tbsp olive oil. Let the oil shimmer.

   Time: PT2M

   Temperature: medium-high

4. Crisp the Sausage

   Add the sausage slices and cook, stirring occasionally, until browned and crisp, about 5 minutes.

   Time: PT5M

   Temperature: medium-high

5. Remove Sausage

   Transfer the cooked sausage to a plate and set aside.

   Time: PT1M

6. Cook Shrimp

   Add the seasoned shrimp to the same skillet. Cook 60‑90 seconds per side until pink and just opaque. Remove and set aside.

   Time: PT3M

   Temperature: medium-high

7. Sauté Vegetables

   Add the remaining 1 tbsp olive oil and your pre‑cut mixed vegetables (e.g., bell pepper, onion, celery). Sauté 5 minutes until just tender but still crisp.

   Time: PT5M

   Temperature: medium

8. Layer Cajun Seasoning

   Sprinkle a pinch of Cajun seasoning over the veggies and stir to coat.

   Time: PT30S

9. Add Garlic

   Stir in the minced garlic and cook 1 minute until fragrant.

   Time: PT1M

10. Incorporate Red Kidney Beans

    Add the drained kidney beans, stir, and cook 2 minutes to heat through.

    Time: PT2M

11. Add Tomato Paste

    Stir in the sugar‑free tomato paste and cook 1 minute, allowing it to coat the mixture.

    Time: PT1M

12. Stir‑Fry Cauliflower Rice

    Add the cauliflower rice, toss to combine, and cook 5 minutes until heated through but still slightly firm.

    Time: PT5M

    Temperature: medium

13. Final Seasoning & Herbs

    Add fresh thyme leaves and, if needed, another pinch of Cajun seasoning. Stir briefly.

    Time: PT30S

14. Re‑Add Sausage

    Return the crisped sausage to the skillet, mixing to distribute evenly.

    Time: PT2M

15. Plate and Garnish

    Divide the mixture into bowls, top each with shrimp, garnish with lemon wedges and a sprig of thyme.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Shrimp: pre‑cooked shrimp (add at end), large prawns
• Instead of Olive Oil: avocado oil, vegetable oil
• Instead of Cajun Seasoning: Creole seasoning, homemade blend of paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt
• Instead of Andouille Sausage: smoked sausage, chorizo
• Instead of Red Kidney Beans: black beans, cannellini beans
• Instead of Garlic: garlic powder (1 tsp), garlic paste (1 tsp)
• Instead of Sugar‑Free Tomato Paste: regular tomato paste (use ½ tsp), tomato purée (1 tsp)
• Instead of Cauliflower Rice: broccoli rice, shredded cabbage (for a different texture)
• Instead of Fresh Thyme: dried thyme (½ tsp)
• Instead of Lemon: lime wedges

Equipment Needed

• Large Skillet or Cast‑Iron Pan
• Cutting Board
• Chef's Knife
• Tongs
• Silicone or Wooden Spatula
• Measuring Spoons
• Small Bowl
• Garlic Press (optional) (optional)

Critical Steps — Do Not Skip

• Pat shrimp completely dry before seasoning to achieve a crisp sear.
• Do not overcook shrimp; 60‑90 seconds per side is sufficient.
• Layer Cajun seasoning gradually for depth of flavor.
• Cook cauliflower rice just until tender to avoid sogginess.
• Re‑add sausage at the end to retain its crisp texture.

Chef Tips from the Video

• A cast‑iron skillet gives the best sear on sausage and shrimp.
• Finish with a splash of fresh lemon juice for extra brightness.
• For more heat, add a pinch of cayenne pepper with the Cajun seasoning.
• Toast the cauliflower rice briefly before adding liquids for a nuttier flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended due to cauliflower texture, but can freeze for up to 1 month if tightly sealed.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the sausage ahead of time and refrigerate; re‑heat at the end.
• Buy pre‑riced cauliflower or rice it yourself and store in the fridge.
• Pre‑chop all vegetables and keep them in a sealed container.
• Season the shrimp just before cooking to keep them dry.

Frequently Asked Questions