1 Tbsp. extra virgin olive oil

1 onion, chopped

2 bell peppers, chopped

2 stalks celery, sliced

salt & pepper

1 tsp. dried oregano

1 lb. andouille sausage, sliced

2 cloves garlic, minced

2 Tbsp. tomato paste

1 (15 oz.) can crushed tomatoes

1 1/2 cups cauliflower rice

2 tsp. Old Bay seasoning

2 lbs. shrimp

green onions, sliced


  1. In a large pot over medium heat, heat oil. Add onion, bell peppers and celery and season with salt and pepper and oregano. Cook until soft, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 more minute.
  2. Add crushed tomatoes, cauliflower rice, and Old Bay. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender, about 20 minutes.
  3. Add the shrimp and cook until pink, 3 to 5 minutes.
  4. Stir in green onions just before serving.


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