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Cajun Shrimp and Andouille Sausage Jambalaya Bowl

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

  1. Preheat large sauté pan over medium high heat, add oil, vegetables, garlic, shrimp and sausage.
  2. Cook until vegetables have softened and sausage and shrimp have caramelized.
  3. 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.
  4. 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