Cauliflower Rice with Andouille Sausage
As a huge ingredient in gluten free and grain free cooking, cauliflower rice has become a really popular with fans of this type of cuisine recently. Its a healthy option for your family, and also can be really delicious. This low carb dish paired with Andouille Sausage makes a healthy and satisfying meal. For those who aren’t familiar with andouille sausage, we have a little history lesson for you. It originated in France and was brought to Louisiana by French immigrants. It’s a smoked sausage made using pork, garlic, pepper, onions and other seasonings. Its a great source of protein and adds a smokey flavor to any dish. It’s especially popular in Cajun cuisine, but it can be added to any recipe to add an extra flavor. Life is too short not to eat well so let’s get cooking!
- 1 head Cauliflower (remove the thick core and chop into small florets) to make the cauliflower rice
- ½ Spanish, yellow or white onion, diced into small pieces
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, finely chopped
- 2 stalks celery, diced
- 1 red, yellow or orange bell pepper, diced
- 1 pound Troy Landry’s Choot ‘Em Smoked Andouille Pork Sausage, sliced into small pieces
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ¼ teaspoon ground cayenne
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- 1 tablespoon dried oregano
- 2 cups chicken or vegetable broth
- ½ cup fresh parsley, finely chopped
- 1 bay leaf
- You first are going to dice the cauliflower to really small pieces that have the appearance of couscous or rice. Start by placing 1/3 of the cauliflower florets in the food processor. Pulse until the florets are finely ground and about the size of couscous. Pour the ground cauliflower rice into a large bowl. Repeat this process for the rest of the cauliflower rice. The key is to put it in the food processor in batches. Set aside for later use.
- Heat 1 tablespoon oil in a medium skillet over medium heat. Once the oil is hot, add the onion. Saute the onion until it is translucent. Next, add the garlic, celery and peppers. Saute for about 5 minutes, stirring frequently. Add the Andouille sausage and continue to cook for another 10 minutes. The vegetables should be tender and the sausage should be fully browned.
- Stir in the spices, seasonings and the vegetable or chicken broth. After these are all mixed, add the bay leaf. Reduce the heat to low and simmer for 10 minutes. The liquid should reduce by three quarters. While the vegetables are simmering, heat the rest of the extra virgin olive oil over high heat in another large skillet. Once the oil is warm, add the cauliflower pieces in batches. Cook for about 5 minutes stirring occasionally until it is cooked. The cauliflower should be cooked through and have a firm texture. Be careful not to overcook or it will have a mushy texture.
- Transfer the cooked cauliflower to a large serving bowl. Add the vegetable and Andouille Sausage mixture on top of the cauliflower. Don’t forget to remove the bay leaf before serving. Mix everything together well to ensure all of the cauliflower is coated with the sausage mixture. Stir in the fresh parsley for garnish and season with salt and pepper to taste.