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
- 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.
- 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.
- Add the shrimp and cook until pink, 3 to 5 minutes.
- Stir in green onions just before serving.