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!Print
Shrimp, Sausage, and Caulirice Skillet
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: one skillet
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)
- 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
- 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.
If you're using pre-cooked andouille sausage, add it to the skillet when you add the shrimp instead of cooking it at the beginning.
Keywords: Shrimp sausage cauliflower rice skillet
Fixed this last night for supper. Quick and delish. My son (a real veg hater) finished his serving in a heart beat. I had mine with a shake or two of Tabasco. And, I'm currently eating the last bit over a pile of greens for lunch. Nice job, Chelsea.
Thanks, Sarah! I appreciate it!
Tasty! Thank you for the recipe and the pics are lovely- very appetizing.
Thanks so much, Carie! Glad you enjoyed it!
Joan wills says
Very awesome recipe !! Thank you !
Thank you, Joan!
You’re page is by FAR one of the most annoying to try to navigate with adds that won’t leave. I currently can’t eben see what I’m thoing because there is a big add to sign up blocking the whole page. And I can’t get it to go away or minimize. Maybe I’d be interested in what you have to say, if I could figure it out and see
Something. Very very sad.
Hey Kelly. I'm sorry you feel that way! Based on your feedback, I'll review how ads on my site display. I was under the impression that each ad had an option to minimize or close it. Can you let me know if you visited my site via mobile or desktop?
Just came across your page as I am always looking for paleo recipe ideas for my family. I have a question about this recipe. After adding the caulirice, you say to cook an additional 2-3 minutes. Wondering how this is enough time to allow the caulirice to cook? I don't want to overcook the shrimp but wondering if something is off with the timing. I am using frozen caulirice that I have completly defrosted. Please help! We can't wait to try it!
Hi Adriana! I find cauliflower rice doesn't take too long to cook, so I stand by the 2-3 minute timing. I personally don't like the cauliflower rice to be super soft and mushy - more of an al dente. 😉