Servings: 6 | Prep: 15 mins | Cook time: 10 mins
Nutritional information: (average serve)
- Calories: 437
- Protein: 35g
- Carbs: 12g
- Fat total: 26g
Ingredients:
1 Tbls Ghee or Butter
700g Raw Shrimp Peeled & Deveined; Tail On
400g Kielbasa or andouille sausage sliced
1 cup Yellow Onion diced
2 Green Bell Peppers diced
1 Red Bell Pepper diced
2 stalks Celery diced
3 cloves Garlic minced
1 Jalapeno seeded & diced
2 Tbls Creole Seasoning divided
14.5 oz Can of Fire Roasted Tomatoes
1/3 cup Chicken Broth
2 cups Cauliflower Rice frozen
1 Tbls Parsley
2 dashes Hot Sauce Franks Red Hot (optional)
1 Tbls Avocado Oil
Method
Step 1
Turn the Instant Pot to sauté mode and add in the ghee
Once it is melted add in the shrimp and 1 Tbls of the creole seasoning. Cook for 3-5 minutes until just turns pink and remove from the pot, set aside for later
Step 2
Then add in 1 Tbls of avocado oil and add in the bell peppers, onions, celery, garlic, remaining creole seasoning and jalaepeno
Let cook for 2 minutes and add in the sliced sausage, fire roasted tomatoes, and broth
Put on the lid, seal the steam valve and set on high pressure for 5 minutes
Step 3
Once the timer goes off, do a quick release of the steam and remove the lid
Stir in the cooked shrimp and frozen cauliflower rice
Top with fresh herbs and add in some hot sauce if desired
How to get the best flavour:
- The base of the recipe is the holy trinity (according to creole cooking) of onions, celery and bell pepper – you get so much flavour when you sauté these veggies.
- Then you have the creole seasoning, garlic and jalapeño for an added kick!
- Change it up with which sausage you use. Try Andouille or smoked sausage. Both taste amazing in this recipe.
- Using fire roasted tomatoes and some hot sauce really takes it over the top