Uploaded July 2026 | Updated September 2026, 3 weeks ago
A spicy, savory skillet of shrimp, sausage, and chicken simmered in Cajun-seasoned tomato broth with buttery cauliflower rice and classic Creole vegetables.
Ingredients
For the proteins:
6 oz chicken thighs, diced
6 oz Andouille sausage or smoked sausage, sliced
6 oz shrimp, peeled and deveined
Vegetables & Base:
2 Tbsp butter or tallow (for cooking)
½ small yellow onion, diced
½ green bell pepper, diced
1 celery stalk, diced
2 garlic cloves, minced
1 cup diced tomatoes (no sugar added)
2 tsp Cajun seasoning (no added sugar or fillers)
½ tsp smoked paprika
¼ tsp cayenne (optional for extra heat)
Salt & black pepper, to taste
2 cups cauliflower rice (fresh or frozen)
½ cup chicken broth
Optional Finishing:
1 tsp olive oil (for off-heat drizzle)
Fresh parsley or green onions for garnish
Lemon wedge (optional for serving)
Macronutrients
(per serving, makes 4)
Protein: 27g
Fat: 20g
Carbs: 5g
Preparation
In a large skillet, melt 1 Tbsp butter over medium-high heat. Add sausage slices and brown for 2–3 minutes. Add chicken, season lightly with salt and pepper, and cook for 4–5 minutes until browned. Remove sausage and chicken from the pan and set aside.
In the same pan, add remaining butter. Sauté onion, bell pepper, and celery for 4–5 minutes until soft. Add garlic, Cajun seasoning, paprika, and cayenne; cook 1 more minute until fragrant.
Stir in diced tomatoes and chicken broth. Return cooked chicken and sausage to the pan. Simmer uncovered for 8–10 minutes, allowing flavors to meld and sauce to reduce slightly.
Add cauliflower rice and shrimp to the skillet. Stir to combine. Cook for 5–6 minutes, stirring occasionally, until shrimp is pink and cooked through, and cauliflower rice is tender. Adjust seasoning to taste.
Remove from heat. Drizzle with olive oil if using, garnish with chopped parsley or green onions, and serve with lemon wedges if desired.
A spicy, savory skillet of shrimp, sausage, and chicken simmered in Cajun-seasoned tomato broth with buttery cauliflower rice and classic Creole vegetables.
Ingredients
For the proteins:
6 oz chicken thighs, diced
6 oz Andouille sausage or smoked sausage, sliced
6 oz shrimp, peeled and deveined
Vegetables & Base:
2 Tbsp butter or tallow (for cooking)
½ small yellow onion, diced
½ green bell pepper, diced
1 celery stalk, diced
2 garlic cloves, minced
1 cup diced tomatoes (no sugar added)
2 tsp Cajun seasoning (no added sugar or fillers)
½ tsp smoked paprika
¼ tsp cayenne (optional for extra heat)
Salt & black pepper, to taste
2 cups cauliflower rice (fresh or frozen)
½ cup chicken broth
Optional Finishing:
1 tsp olive oil (for off-heat drizzle)
Fresh parsley or green onions for garnish
Lemon wedge (optional for serving)
Macronutrients
(per serving, makes 4)
Protein: 27g
Fat: 20g
Carbs: 5g
Preparation
In a large skillet, melt 1 Tbsp butter over medium-high heat. Add sausage slices and brown for 2–3 minutes. Add chicken, season lightly with salt and pepper, and cook for 4–5 minutes until browned. Remove sausage and chicken from the pan and set aside.
In the same pan, add remaining butter. Sauté onion, bell pepper, and celery for 4–5 minutes until soft. Add garlic, Cajun seasoning, paprika, and cayenne; cook 1 more minute until fragrant.
Stir in diced tomatoes and chicken broth. Return cooked chicken and sausage to the pan. Simmer uncovered for 8–10 minutes, allowing flavors to meld and sauce to reduce slightly.
Add cauliflower rice and shrimp to the skillet. Stir to combine. Cook for 5–6 minutes, stirring occasionally, until shrimp is pink and cooked through, and cauliflower rice is tender. Adjust seasoning to taste.
Remove from heat. Drizzle with olive oil if using, garnish with chopped parsley or green onions, and serve with lemon wedges if desired.
