Cajun Bowl with Shrimp and Brats

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This Cajun-style bowl is layered with all sorts of delicious flavors and is loaded with vegetables… a win-win! It is the ultimate healthy, nutrient-dense comfort food.

4
4 bratwurst sausages
2 tablespoons coconut oil, Natural Grocers
1 red onion, chopped into chunks
2 red or yellow bell peppers, chopped into chunks
1 bunch broccoli, cut into florets (about 2 cups)
1 medium zucchini, cut in half lengthwise and sliced
1 medium yellow squash, cut in half lengthwise and sliced
1 pound large shrimp, thawed, tails removed, and peeled
2 tablespoons apple cider vinegar, Natural Grocers
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
1⁄2 teaspoon oregano
1 teaspoon paprika
1⁄2 teaspoon cayenne pepper
1⁄2 teaspoon red pepper flakes
  Fresh minced parsley, for garnish
  1. In a large skillet over medium heat, cook the bratwurst, turning occasionally until done, about 15 minutes. Once done, remove from the skillet, cut into rounds and set aside.
  2. In the same skillet over medium heat, add the coconut oil. When the coconut oil has melted and is hot, add the onion and sauté, stirring occasionally, until it begins to soften, 2-3 minutes. Add the peppers and the broccoli, sauté for another 2-3 minutes, stirring every 30 seconds or so.
  3. Add the zucchini, yellow squash, and sausage and stir until well combined. Cook for another minute or two.
  4. Increase the heat to medium-high, and add the shrimp, apple cider vinegar, and all of the seasonings. Stir until well combined and everything is evenly coated with the seasonings. Cover and let cook for 1 minute. Uncover, stir to ensure even cooking, cover again, and let cook for another minute. Lower the heat to medium and repeat stirring and covering until the shrimp are pink, about 5 minutes. When the shrimp are cooked through, immediately remove from the heat and serve with cauliflower rice, jasmine or basmati rice, and top with the minced parsley. Offer a Sriracha-style hot sauce on the side.

Source: Karen Falbo