Project Description

 

Cajun Zoodles With Shrimp And Sausage Cajun Zoodles

Zoodles with Shrimps ans sausage a great summer dish, not too heavy, very tasty and healthy as well! Put them on top of a bed of salad and you have a great Lunch or Dinner!

Cajun Zoodles

Minutes to Prepare

15

Cajun Zoodles

Minutes to Cook

20

Cajun Zoodles

Number of Servings

2

Ingredients

  • 2 medium zucchini
  • 1 sliced andouille chicken sausage
  • 4 oz (110 grams) shrimp, peeled and deveined
  • 1 tbsp (20 ml) olive oil
  • 1/2 red bell pepper, thinly sliced
  • 1/2 cup (120 grams) yellow onion, chopped
  • 1/4 cup (60 grams) celery, thinly sliced
  • 1 cup (240 grams) diced tomatoes, undrainded
  • 1/2 cup (120 ml) chicken broth
  • 1 tbsp (8 grams) tomato paste
  • 2 tsp (10 ml) cajun seasoning
  • 2 tsp (5 grams) garlic, minced
  • salt, to taste
  • 2 bay leaves
  • parsley for garnish

Directions

  • Spiralize zucchini using a spiralizer.
  • Place your zucchini noodles in a colander (set over a large bowl) and sprinkle with a pinch of salt. Toss to coat and let stand so the noodles can release some water.
  • In a large pan, heat the olive oil on medium-high heat. Add in the Cajun seasoning and garlic and cook until garlic is golden brown and fragrant, about 1 minute.
  • Add in the sliced pepper, onion, and celery, and cook until vegetables are lightly browned and tender, about 2-3 minutes.
  • Reduce the temperature to medium, and add in the sliced chicken sausage. Cook until the sausage is slightly browned, about 2-3 minutes.
  • Add in the diced tomatoes, chicken broth, tomato paste, and bay leaves. Stir until the tomato sauce has broken down into the sauce. Raise the heat to medium-high, and bring to a boil.
  • Once boiling, reduce the heat back to medium and let simmer, uncovered, until the sauce has thickened and reduced by about half, about 10 minutes.
  • Add in the shrimp, cover the pan, and cook until the shrimp is opaque, about 2-3 minutes.
  • Squeeze out as much moisture from the zucchini noodles as you can, and then pat dry on a paper towel.
  • Divide the zucchini noodles between two bowls, then divide the stew on top of them. Garnish with fresh parsley, and devour.

 

Nutrition Facts

Serving size: 1 bowl
Recipe yields: 2 bowls
Calories: 285
Fat: 15 g (1/23 ounces)
Carbs: 18 g (0.63 ounces)
Protein: 22 g (0.78 ounces)

Health benefits of cauliflower

This versatile veggie is not only low in calories, it’s also full of vitamins and minerals. One cup of raw cauliflower is high in the antioxidantvitamin C — required for the growth and repair of tissues in all parts of your body, and necessary for the formation of the important protein collagen, used to make skin, scar tissue, tendons, ligaments, and blood vessels.

Cauliflower also offers a healthy dose of potassium, fiber, and folic acid and contains a sulfur compound called isothiocyanate that protects health and prevents disease. Not all cauliflower is white. You can find green and orange varieties of this cruciferous (named for the cross-shaped flowers) cousin of broccoli and brussels sprouts. The difference is in the amount (or absence) of chlorophyll present during the vegetable’s growth.

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