Description
Sausage Keto Rice is the kind of low-carb comfort food that tastes like you tried way harder than you did. Juicy sausage brings the flavor, cauliflower rice soaks it all up, and the green bell pepper, red onion, veggie broth, and Cajun seasoning pull it together into a smoky, slightly spicy, one-pan wonder. It’s fast, filling, and ridiculously satisfying—no fancy steps, no weird ingredients, just a solid meal that keeps you full.
Ingredients
2 tablespoons avocado oil
14 ounces of fully cooked sausage
1/2 cup of diced red onion
1/2 cup of diced green bell pepper
1/2 cup of finely diced celery
1 (12 ounce) bag of frozen riced cauliflower
1 cup vegetable stock
1 teaspoon Cajun Seasoning
1/2 teaspoon of Spanish paprika
1 Bay Leaf
Instructions
- Dice green bell pepper, red onion and celery. Measure out all seasonings and vegetable broth.
- Slice sausage on the bias (on a slight angle).
- Heat large pot over medium high heat. Add Avocado oil to pot, add sausage and brown for 3 to 4 minutes or until golden brown.
- Add green bell pepper, red onions and celery to sausage and oil and sauté until vegetables are soft and tender. They will not be fully cooked at this point.
- Now place the frozen cauliflower rice and Cajun seasoning into the pot and sauté for a minute or two. You want to just brown it a little, this will create texture and flavor for your rice
- Reduce heat to low, add the vegetable stock and simmer for about 10 minutes or until mixture thickens and the liquid has slightly evaporated.
- Lastly, add the Spanish paprika for color. This will deepen the red tone of the dish.
- Remove from heat and serve hot. Enjoy!
Notes
You can use fresh cauliflower instead of frozen. However, just make sure that it is finely diced so that it will cook evenly. Remember all the vegetables should be roughly the same size so that they will cook evenly.
You can top this dish with a fried egg. This takes this dish over the top. Give it a try if you want to dress it up a bit.
I find that using a stock pot (affiliate link) to cook this recipe is the easiest. However, you can use a large sauté pan and it will turn out great. Just make sure you have a large enough pan so that all the ingredients have the enough room to touch the bottom of the pan at times. You don't want it so crowded that you are steaming your vegetables.
- Prep Time: 12 minutes
- Cook Time: 30 minutes