Ingredients
- ¾ lb peeled and deveined, large shrimp (see Note)
- 1 (12-oz) pkg nitrate-free andouille sausage, cut into 2-inch pieces
- ½ lb okra, trimmed
- 1 cup cherry tomatoes
- 1 Tbsp coconut oil, melted
- 2 tsp Cajun seasoning
- ¼ tsp garlic powder
- ¼ tsp lemon-pepper seasoning
- 1 (12-oz) pkg cauliflower florets
- ½ onion, chopped
- 1 clove garlic, minced
- 1 tsp Cajun seasoning
- ½ tsp salt
- ¼ tsp pepper
- 1 Tbsp avocado oil
- ½ cup organic chicken broth
- 2 Tbsp tomato paste
Instructions
Preheat grill to medium-high heat. Thread shrimp, sausage, okra, and tomatoes alternately onto 4 (10-inch) metal skewers. Combine oil, Cajun seasoning, garlic powder, and lemon-pepper; brush over skewers. Grill, covered, 5 minutes or until shrimp turn pink and okra is tender. Note: We suggest buying wild-caught shrimp. If you use frozen shrimp, be sure to check the label or verify with your fishmonger that it’s chemical-free or individually quick-frozen (IQF).
Pulse cauliflower in a food processor until it resembles rice. Cook onion, garlic, Cajun seasoning, salt, and pepper in hot oil in a saucepan over medium-high heat 4 minutes or until onion is tender. Stir in broth, cauliflower, and tomato paste; cover and cook 10 to 15 minutes or until cauliflower is tender.
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