Seafood
Cajun Shrimp and Andouille Sausage Jambalaya Bowl
Ingredients
- 1 ea. Chef's Line® Uncured Smoked Andouille Sausage, 1/2 inch sliced
- 1/2 c Cross Valley Farms® Bell Pepper Poblano and Onion Blend, diced
- 2 T Monarch® Canola Oil
- 4 ea. Harbor Banks® Raw 16-20 ct. Red Argentine Shrimp
- 2 tsp. Cross Valley Farms Peeled Whole Garlic, minced
- 1/2 c Roseli® Diced Peeled Chef Style Tomatoes
- 1 tsp. Monarch Cajun Seasoning
- 1/4 c Monarch Frozen Cut Okra
- 1/4 c Shrimp Stock or Base
- 1 bag Chef's Line Minced Cilantro Lime Cauliflower, heated
- 1 T Cross Valley Farms Green Onion, sliced
PREPARATION
- Preheat large sauté pan over medium high heat, add oil, vegetables, garlic, shrimp and sausage.
- Cook until vegetables have softened and sausage and shrimp have caramelized.
- Add tomatoes, Cajun seasoning, okra and shrimp stock to the sauté pan. Reduce heat to a simmer and cook until the tomato broth has reduced and thickened.
- To plate; in a large bowl, add minced cauliflower and pour sausage mixture over cauliflower, garnish with sliced green onions.
Recipe by Jeremy DeRango, Brands Sous Chef, Rosemont, IL
Serves 1