I'm not sure how my husband will feel about me sharing this shrimp, sausage, and caulirice skillet recipe.

You know how back in the day, families would keep their traditional recipes close to the chest, passing them down only to family members? If my man spouse had his way, I think this recipe would be that. This abashedly simple one skillet meal would become our staple. We'd make it regularly for ourselves and for dinner parties. Our astonished friends would gush over how delicious it is, not-so-hypothetically wondering how I made it. And Tjay and I would laugh and give each other a look and he would beguilingly say "it's Chelsea's signature recipe" or something equally dodgy.

But I have a food blog, and that's not how food bloggers operate. So, I'm sorry, Tjay, but I'm sharing the recipe.

I'll admit; I was hesitant about posting this recipe with these photos. I feel very iffy about them. As a very-poorly-self-taught photographer, I have hits and misses. Recently, I've tried to take my skills to the next level—I'm reading and learning more about food photography. But still, the pictures I end up with sometimes disappoint me.

In this case, I was so thrilled about this recipe that I wore rose-colored glasses while I took the pictures. And as I edited them and prepared them for the blog.

It wasn't until I started putting this post together that I thought "Woah...is that the best I can do"? I presented the pictures to Tjay. He insists that the pictures look as good as the food tastes.

And then I had to kick myself. If I was going to fret about the pictures being perfect, I'd take down half of my recipes and never post another recipe again. Wrapped up in learning more and practicing more, I forgot that I'm still developing.

Reading a book doesn't make you a pro. Reading an article doesn't fill an experience bar. It's a process involving ups and downs. So while I'm still improving, my pictures may come up a little short. And someday, I may retake these pictures altogether! But for right now, you get these.

With only 5 main ingredients (outside the spice blend), this shrimp, sausage, and caulirice skillet is quick and easy. This recipe makes a huge helping of food—enough for 4 large servings! Plus, it reheats well, so it's an awesome meal prep pick.

The homemade Creole seasoning gives this dish its spiciness and warmth. The instructions will leave you with extra, so store in an airtight jar until you make this skillet again!

Oh, and if you're unfamiliar with caulirice (aka cauliflower rice), please see my mushroom, bacon, and cauliflower casserole recipe for the quick instructions on how to make it. Basically, you just throw cauliflower florets into a food processor and pulse until it breaks down into rice-sized crumbles. Hmm, guess you didn't need to visit the other recipe at all!

📖 Recipe

Shrimp, Sausage, and Caulirice Skillet

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Author: Chelsea at Do You Even Paleo
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Entree
Method: one skillet

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Ingredients

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Shrimp, Sausage, and Caulirice Skillet

2 teaspoons extra virgin olive oil
12 ounces nitrate free andouille sausage (such as Niman Ranch)
1 ½ cups chopped yellow onion
1 green bell pepper, chopped
1 pound medium or large shrimp, peeled, deveined and rinsed
2 teaspoons Creole Seasoning (see below)
4 cups riced cauliflower (roughly 1 head of cauliflower)

Creole Seasoning

1 tablespoon paprika
2 teaspoons black pepper
2 teaspoons sea salt
2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
½ teaspoon cayenne pepper

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Instructions

To make the Creole Seasoning, combine all spices in a small bowl and mix.
Heat olive oil in a large skillet over medium heat. Add sausage and cook for 5 to 7 minutes or until browned and cooked through. Add bell pepper and yellow onion to pan and cook for an additional 3 to 5 minutes until tender.
Add shrimp and Creole Seasoning to the skillet and cook for 2 to 3 minutes, stirring occasionally. Stir in caulirice and cook for an additional 2 to 3 minutes until shrimp are pink and no longer translucent.