Low Carb Shrimp With Andouille Sausage

Low Carb Shrimp With Andouille Sausage. This is New Orleans food at its best and mine is served over Cauliflower Grits.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Shrimp & Andouille Sausage
  1. 1 C Celery Cut On The Diagonal
  2. 1 C Onions Chopped
  3. 1 C Green Onions Tops Only
  4. 1 C Andouille Sausage Bite Size Pieces
  5. ½ C Roasted Red Peppers Chopped
  6. 2 C Heavy Cream
  7. ½ C Water
  8. 2 T Olive Oil
  9. 1 Lb Shrimp Cut Into 3 Chunks Each
  10. 2 t Chicken Base
  11. Chipotle Powder To Taste
  12. Favorite Cajun or Blackening Seasoning To Taste
  1. Sauté Andouille in olive oil and set aside.
  2. Put water in same sauté pan, add onions & celery and cook until soft and water has evaporated.
  3. Add red peppers, Andouille & heavy cream and cook until slightly thickened.
  4. Add chicken base and spices to taste.
  5. Add shrimp chunks & green onions and cook for 2-3 minutes until shrimp is cooked-this will not take long.
  6. Serves 4
  7. 689 Calories, 26.64g Protein, 8.93g Carbs, 1.23g Fiber, 7.7g Net Carbs
  1. I serve this over mashed cauliflower or cauliflower grits with a side salad.
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