Creole and Shrimp Medley
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 Bags of Frozen Cauliflower Rice, Cooked
  • 2 Teaspoons of Extra Virgin Olive Oil 
  • Vegetable Cooking Spray
  • 2 Each Red Pepper & Onions, Cubed
  • 1 Celery Rib, Sliced
  • 2 Tablespoons of All Purpose Flour
  • ½ Teaspoon of Salt
  • Teaspoon each Dried Oregano + Pepper
  • 14 Ounce Can Diced Tomatoes, Undrained 
  • 8 oz of Canned Tomato Sauce
  • 2 Pounds of Uncooked Shrimp (Large)
  • 4 Links of Turkey or Chicken Dinner Sausages, Cooked & Sliced (I used Aidell's)
  • 2 Cooked Chicken Breasts, Shredded
  • Fresh Snipped Parsley, Optional
  1. Cook cauiflower rice according to directions. Keep warm and set aside.
  2. Spray a skillet with vegetable cooking spray and place over medium heat. When pan is hot, add olive oil. Saute peppers, celery and onions for about 7 minutes or until tender.
  3. Stir in flour, salt, oregano and pepper and blend. Stir in tomatoes and tomato sauce. Bring to a boil and cook until slightly thickened. Reduce heat and cover. Simmer for about 6 minutes until flavors mix together.
  4. Add in cooked sausage and cooked shredded chicken breast. Heat for 3 minutes. Add in shrimp and cook, covered for about 5 minutes or until shrimp is pink. Sprinkle with fresh snipped parsley. Stir and serve with cauliflower rice.
  5. This makes 4 large servings at 3 Freestyle Points each. Enjoy!
Recipe by Dee Dee Does at