Natural Grocers Spicy Shrimp and Sausage Jambalaya

Our good4u version of Cajun jambalaya replaces white rice with our organic riced cauliflower, and the dish is so hearty and deeply satisfying, with a kick of belly-warming spice, that you won’t miss a thing! A complete, delicious, and healthy meal in one pot! Not to mention, this meal includes a nutritional powerhouse—shrimp! In addition to being a great source of quality protein, shrimp also supports the immune system. This is because it contains astaxanthin, a carotenoid that gives shrimp its red and orange color and functions as a free radical scavenger and modulates inflammation. Shrimp is also an excellent source of copper, zinc, and selenium, three essential minerals necessary for optimal functioning of our immune system. Selenium is required in the body to make an enzyme called glutathione peroxidase (GPO). Zinc and copper are necessary for another health- and immune system-supportive enzyme called superoxide dismutase (SOD). Both GPO and SOD support most body systems by scavenging off oxygen-containing molecules called free radicals, which helps maintain healthy immune function. Enjoy this delicious meal knowing eating good is also about feeling good!

1 pound frozen organic raw, peeled and deveined shrimp
2 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil, divided
12 ounces Andouille sausage, sliced into ⅓-inch rounds
1 large organic white onion, diced
1 medium organic green bell pepper
1 medium organic red bell pepper
3 stalks organic celery
5 organic garlic cloves
2 teaspoons Natural Grocers Brand Bulk Cajun Seasoning Blend, depending on spice preference
1 1⁄2 teaspoons Natural Grocers Brand Bulk Orgranic Cut Thyme
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
2 Natural Grocers Brand Bulk Organic Bay Leaves
2 tablespoons Natural Grocers Brand Organic Tomato Paste
1 cup organic chicken broth
1 (14-ounce) can Natural Grocers Brand Organic Diced Tomatoes
1 (10-ounce) bag Natural Grocers Brand Organic Frozen Riced Cauliflower
For Serving
  Organic lemon wedges
  hot sauce
  1. Place shrimp in a large bowl of cold water. Set a timer for 10 minutes; after 10 minutes, drain and refill the bowl with cold water. Proceed with the recipe while the shrimp continues to thaw.
  2. Heat a large pot, such as a Dutch oven, over medium heat. Once hot, add one tablespoon of olive oil, swirl the pan to coat, and add the sausage. Cook, stirring occasionally, until the sausage is lightly browned, 5-7 minutes. Using a slotted spoon, transfer the sausage to a plate.
  3. While the sausage cooks, seed and dice the peppers and cut the celery into ¼-inch slices.
  4. Once the sausage has been removed from the pot, return the pot to the burner and add the remaining tablespoon of olive oil, swirl, and add the onion, peppers, and celery. Sauté, stirring occasionally, until the vegetables are tender, 8-10 minutes.  Chop the garlic while the veggies cook.
  5. Add the garlic, Cajun seasoning, thyme, salt, and bay leaves to the pot and cook until fragrant, about 1 minute. Stir in the tomato paste and cook for another 1-2 minutes before adding the chicken broth and diced tomatoes. Stir to combine and bring the mixture to a simmer. Simmer for 5 minutes. 
  6. Add the cauliflower and reserved sausage to the pan and simmer for 10 minutes.
  7. Drain the shrimp and dry thoroughly with paper towels. Remove the tails.
  8. Add the shrimp to the jambalaya, stir to combine, and simmer until the shrimp are cooked through, about 5 minutes. Remove the bay leaves and serve immediately in large bowls with lemon wedges and hot sauce on the side.