It’s 5 pm, do you know what you are making for dinner? Never fear. Today, I’ve got you covered with Keto Shrimp Creole with Cauliflower Rice.
This is a delicious recipe you are sure to love. And your picky family will too. Mine does! That’s why I’ve been making it for years. Recently, I’ve reworked it though. Now it’s got only the healthiest ingredients!
Keto Shrimp Creole is my healthy spin on a classic Southern dish. Here are all the reasons you need to try it.
First, it’s SO tasty, savory, and comforting. The recipe is easy and relatively quick. In a pinch, I will leave out the fresh peppers and celery, that way I can make it with the ingredients I already have on hand in my pantry and freezer. Honestly, we still love the stripped-down version!
When fully dressed up with all the fresh veggies, it is “fancy” enough for guests and complete with a salad or a side vegetable. Everyone will love the rich bold flavors!
I like to keep bags of cauliflower rice in my freezer. It’s a great base for dishes, and it’s healthier than white rice. You can make it yourself with fresh cauliflower, buy it freshly premade, or go with white rice.
You can purchase a store-bought Creole or Cajun spice to use in this recipe or you can make your own, thanks to Emeril Lagasse. His recipe is a perfect punch of Creole flavors. Find it here.
You will enjoy this simple and quick meal. Fast enough for weeknight dinners but fancy enough for guests. It’s healthy too!
1/2 cup (1 stick) unsalted grass-fed butter 1 large onion, chopped 2 peppers; red, green or yellow 3 stalks of celery, chopped 2 14.5 oz cans fire roasted tomatoes 1 14.5 oz can low-sodium chicken stock or chicken broth 2 tsp chopped fresh flat-leaf parsley 1 1/2 tsp cajun spice, creole spice, or Emeril’s essence creole seasoning 1/2 tsp kosher salt 1 tsp hot pepper sauce, to taste 2 cups/1 lb. large shrimp, cooked, peeled & deveined 2 grass-fed beef sausages (optional) 2 cups cauliflower rice (or cooked white rice optional)
Melt butter in a large covered pot, over medium heat. Add onions, sliced peppers, and chopped celery. Cook for about 6-8 minutes, until vegetables are crisp-tender. Add diced tomatoes with juice, chicken stock, spices, and hot sauce. Bring sauce to a boil. Reduce heat and simmer about 20 minutes. Stir in shrimp and sausages (if using). Cook 3 to 5 minutes. Serve over cauliflower rice.