Blackened BBQ Shrimp, Andouille Sausage & Cauliflower Dirty Rice
Essential Tools Large bowl Measuring spoons Plastic wrap Large skillet with lid Measuring spoons Tongs Instant-read thermometer Cutting board Chef knife or pari
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Ingredients
- 1¼ pounds 21-25 count tail-on peeled and deveined shrimp, thawed if necessary
- 2½ teaspoons Burnt Finger BBQ Smokey KC Barbecue Seasoning
- 3 tablespoons vegetable oil
- 1 pound Andouille pork sausage (about 4 links)
- ½ cup chopped carrots
- ½ cup chopped celery
- ½ cup chopped green bell pepper
- ½ cup chopped onion
- 2 garlic cloves, minced
- 6 cups fresh or frozen cauliflower rice
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper
- 1 tablespoon chopped fresh parsley
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