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Cajun Sausage & Cauliflower Rice - Bold Flavor, Weeknight Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces smoked sausage (andouille is classic; kielbasa works), sliced into 1/4-inch rounds
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 4 cups riced cauliflower (fresh or frozen)
  • 2 tablespoons olive oil or avocado oil, divided
  • 1 tablespoon Cajun seasoning (store-bought or homemade), plus more to taste
  • 1/2 teaspoon smoked paprika (optional, for extra smokiness)
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup low-sodium chicken broth or water (optional, for moisture)
  • Juice of 1/2 lemon
  • 2 green onions, thinly sliced
  • Fresh parsley, chopped, for garnish

Method
 

  1. Prep your ingredients. Slice the sausage, chop the veggies, and measure out the spices. If using frozen cauliflower rice, break up any clumps so it cooks evenly.
  2. Brown the sausage. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the sliced sausage and cook 3–5 minutes, flipping once, until browned at the edges. Transfer to a plate, leaving the rendered fat in the pan.
  3. Sauté the aromatics. Add the remaining 1 tablespoon oil if the pan looks dry. Toss in onion, bell peppers, and celery. Cook 5–7 minutes, stirring occasionally, until softened and slightly charred in spots. Stir in the garlic and cook 30 seconds, just until fragrant.
  4. Season the base. Sprinkle in the Cajun seasoning, smoked paprika, cayenne (if using), salt, and black pepper. Stir to coat the veggies so the spices bloom in the oil. This step builds flavor fast.
  5. Add the cauliflower rice. Stir in the riced cauliflower, breaking up any clumps. Spread it out so more surface area contacts the pan. Cook 4–6 minutes, stirring every minute, until tender but not mushy.
  6. Moisten if needed. If the skillet feels dry, splash in 2–4 tablespoons chicken broth or water. This helps steam the cauliflower and prevents sticking without turning it soggy.
  7. Return the sausage. Add the browned sausage back to the skillet. Toss to combine and warm through, 1–2 minutes. Squeeze in the lemon juice to brighten the flavors.
  8. Finish and taste. Fold in green onions. Taste and adjust: add a pinch more salt, extra Cajun seasoning for bolder flavor, or more lemon for zing.
  9. Garnish and serve. Sprinkle with chopped parsley and serve hot. It’s great on its own or with a simple side salad.