When I went to visit my friend in New Orleans, I had great intentions to make tons of creole food while I was there. Preparing for my trip, I whipped up 1 cup of creole seasoning. I didn’t end up using even a sprinkle of the cup! Fast forward to today, and the seasoning is still sitting in my pantry untouched. I decided this needed to change asap.
I hadn’t made cauliflower rice in awhile, and thought why not put a New Orleans twist on the dish. I’m so happy with the results. The creole rice is the perfect accompaniment to any meal, but you could easily double the recipe and serve it as a main course! The spicy andouille sausage pairs with the sweet bell pepper. The creole seasoning gives the rice a distinctive zing. The okra adds a nice crunch and rounded out the creole cauliflower rice.
- 1 cauliflower, riced
- 1/2 lbs andouille sausage, sliced
- 1 tbls ghee
- 1/2 small onion, chopped
- 2 garlic cloves, minced
- 1/2 green bell pepper, chopped
- 1 cup okra, sliced into 1/2 in pieces
- 1 1/2 tsp creole seasoning, divided
- 1/2 cup water
- Remove the cauliflower stem and cut into chunks that will fit in your blender or food processor. Pulse a couple times until the cauliflower reaches a “rice” like consistency.
- Heat large skillet or wok over medium-high heat.
- Cook andouille sausage for 5-7 minutes. Remove from pan.
- Add in 1 tablespoon ghee then sauté onion until translucent.
- Add in garlic, bell pepper and okra. Cook until bell pepper is soft.
- Sprinkle with 1/2 tsp creole seasoning.
- After the peppers are cooked, add in the cauliflower, 1/2 cup water and remaining 1 teaspoon of creole seasoning.
- Throw sausage back in and stir to fully combine then cover and steam for 5-7 minutes or until all liquid has been absorbed.