Mary and Brian's Recipes

Blackened BBQ Shrimp, Andouille Sausage & Cauliflower Dirty Rice
Category Creole, Fish
Events:
Ingredients
1¼ pounds 21-25 count tail-on peeled and deveined shrimp, thawed if necessary 2½ teaspoons Burnt Finger BBQ Smokey KC Barbecue Seasoning (or your favorite seasoning) 3 tablespoons vegetable oil 1 pound Andouille pork sausage (about 4 links) ½ cup chopped carrots ½ cup chopped celery ½ cup chopped green bell pepper ½ cup chopped onion 2 garlic cloves, minced 6 cups fresh or frozen cauliflower rice (see notes) 1 teaspoon dried oregano ½ teaspoon crushed red pepper 1 tablespoon chopped fresh parsley
Method
In a large bowl, toss the shrimp and 2 teaspoons Burnt Finger BBQ Smoky KC Barbecue Seasoning (available on our products page). Cover with plastic wrap and refrigerate for 30 minutes. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the sausage and cook 8 minutes or until browned on all sides, turning every 3 minutes. Reduce the heat to medium, cover the skillet and cook 4 minutes or until a thermometer inserted into the sausage reaches 160°F. Transfer the sausage to a cutting board and slice crosswise into ½-inch pieces; keep warm. In the same skillet, heat 1 tablespoon of the oil over medium-high heat. Add the shrimp and cook 5 minutes or until thermometer inserted into the shrimp reaches 145°F, turning once. Transfer the shrimp to a small bowl; keep warm. In the same skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the carrots, celery, bell pepper and onion, and cook 5 minutes or until vegetables are very tender, stirring frequently. Add the garlic, cauliflower rice, oregano, crushed red pepper, and remaining ½ teaspoon Barbecue Seasoning, and cook 5 minutes or until cauliflower is tender, stirring occasionally. Fold in the sausage. Makes about 6½ cups. Serve cauliflower-sausage mixture topped with shrimp garnished with parsley.
Notes
TIPS 1To make your own cauliflower rice, pulse small cauliflower florets in a food processor or finely chop by hand until rice-sized pieces form. 2Try using other riced vegetables such as sweet potato, broccoli or squash to add color and flavor.
Rating: Unrated