It’s a CAJUN INVASION.
You know I had to.
But SRSLY, things are gettin’ a little down-south-SPICY up in here today.
Spicy…but H-E-A-L-T-H-Y. You know how we do.
Before we dive face first into all things made of vegetables, that don’t taste the LEAST bit like vegetables because sausage! Shrimp! CHICKEN! I must tell you that it’s that time again: the time where my blogging babes team up to bring you a roundup of healthy, paleo-friendly eats.
This month? We’re doing ALL KINDS of recipes that you can make with leftover shredded chicken!
No longer will those leftovers sadly sit in the fridge, dying a slow, un-delicious death peeps. Now they can live up to ALL their hopes and dreams of being included in tasty, nutrition bites of yummy food BLISS.
Do leftovers have hopes and dreams? Not sure.
Here’s what we got:
Lexi has this yummy Buffalo Chicken Dip! This lightened up Buffalo Chicken Dip is packed with veggies and loaded with flavor. It is the perfect cleaned up version of your favorite hearty appetizer, that can also be devoured as a main dish, too! Click HERE to get the recipe!
Lee has some tasty Hawaiian Chicken Noodle Bowls! Get your meal prep on with these delicious Hawaiian Chicken Noodles Bowls made with shredded chicken, tons of veggies, and rice noodles! Click HERE to get the recipe!
Davida has these Copycat Chipotle Chicken Burrito Bowls. No need for takeout with this Copycat Chipotle Chicken Burrito Bowl! Made just like your favorite restaurant’s burrito bowl, this recipe is filling, healthy and the perfect way to use your leftover shredded chicken! Click HERE to get the recipe!
Brittany is bringing this Almond Butter Chicken Salad. This almond butter chicken salad skips the mayo and instead uses an almond butter and apple cider vinegar dressing! Studded with raisins, fresh grapes and chopped almonds, this chicken salad is perfect for serving in lettuce wraps or on your favorite sandwich bread. Click HERE to get the recipe!
Finally, Gina has a Baby Kale Chicken Cherry Salad. This baby kale chicken cherry salad highlights the best of summer fruit with easy shredded leftover chicken for a light and healthy meal. Click HERE to get the recipe!
Enter what I am calling “Cajun Cauliflower Casserole.” However, there were a few other possible titles that I mulled around in my brain:
- Andouille sausage. Need I say more?
- Is there anything that cauliflower can’t do?
And, finally, my personal favorite:
- FFF is mad at me.
I feel like the first two are self-explanatory. I mean, cauliflower can be turned into basically EVERYTHING that equals food AND when my brain ponders the things that I would like to put in my belly every day, it thinks about Andouille Sausage.
And paleo chocolate chip cookies. But that is neither here nor there.
But, Mr. FFF being mad at me? Let me just ‘splain.
Do you remember the zucchini noodles blueberry basil wraps where I told you how the Hubonana ALWAYS requests that I make him something with a Cajun flavor profile? You know smoky, spicy, with bursts of tangy tomatoes and juicy chunks of MEAT.
Well, I finally listened to him. And….then I told him that I was going to make all his visions of Cajun dinner happenings a REALITY in his very life that night. This is what the conversation looked like:
Mr. FFF: “REALLY? WE are FINALLY, after 3 years, GETTING CAJUN? Will it be one-pot jambalaya? Or Gumbo? OR WHAT ARE WE HAVING?”
Me: “Cauliflower Casserole.”
The conversation just kinda, you know, DIED THERE.
Apparently a casserole made of pureed vegetables is not at all what a very carnivorous, meat-loving man had in mind.
Whatever. My blog. My rules.
After making the rainbow cauliflower casserole I just had it in my brain that this was gonna be good. You know when you just FEEL some amazing idea radiating out of your VERY SOUL?
This was that. SOUL FOOD. <– Pun very much INTENDED.
Cauliflower gets hugged by a crazy delicious coating of Cajun seasoning, sautéed to golden brown PERFECTION with fragrant garlic and onions, and then bathes in a simmering sauce of tangy tomatoes and flavorful chicken broth. –> Food processor.
–>Stir together with golden-brown Andouille sausage (<3 <3 <3), tender shrimp, juicy shredded chicken and a mish-mash of necessary Cajun-y (makin’ up words because WHY NOT) vegetables and a few eggs for the needed binding qualities, and then BAKED.
I mean. Veggies? CHECK x 3. Protein? Check, x 3 (the sequel.)
It’s a compl-EAT meal in one pan.
And this Cajun Invasion needs to be taking over a mouth near you VERY SOON.
- 2 Tbsp Extra-virgin olive oil
- 1 1/2 Cups Onion roughly chopped (about half a large onion)
- 1 Tbsp + 1 tsp Garlic minced
- 1 Tbsp + 1 tsp Cajun seasoning
- 1 1/2 Lbs Cauliflower cut into bite-sized florets (about 7 cups of florets)
- 2 oz Cans Whole tomatoes 14.5 each
- 1/4 Cup Reduced-sodium chicken broth
- 1 Tbsp Tomato paste
- 2 leaves Bay
- 2 Andouille Sausage links thinly sliced
- 1 Red Pepper chopped chopped
- 1 Cup Shredded chicken firmly packed (I used leftover rotisserie chicken), 4oz
- 4 Oz Raw fresh shrimp (or thawed if frozen)
- 1/2 Cup Celery thinly sliced
- 1/2 tsp Sea salt
- Generous pinch of pepper
- 1 Whole egg
- 1 Egg white
- Minced parsley for garnish
- Sliced green onion for garnish
- Heat your oven to 400 degrees and rub an 8x8 or 9x9 inch baking pan with olive oil.
- Heat the olive oil up in a LARGE pan on medium/high heat.
- Add in the onion, garlic and Cajun seasoning and cook until lightly golden brown, about 1 minute.
- Add the cauliflower florets into the pan and stir until the cauliflower is evenly coated in the spices.
- Add in the cans of tomatoes, chicken broth, tomato paste and bay leaves and stir until well mixed. Bring the mixture to a rapid boil and then reduce the heat to medium, cover, and simmer until the cauliflower is fork-tender, about 15-18 minutes.
- Once tender, uncover the pan, turn the heat to high and boil until the liquid is evaporated, about 8-9 minutes. Stir frequently so that the bottom doesn't burn.
- Transfer the mixture into a large food processor and process until smooth and creamy. Scrape into a large bowl and place into the freezer to quickly chill while you cook the sausage. (If you don't do this, it'll be to hot and you might cook the eggs once you add them!)
- While the cauliflower chills, hit a large non-stick pan on medium/high heat. Add in the sliced sausage and cook until golden brown, flipping once. This takes 1-2 minutes per side. Transfer to a paper-towel lined plate and blot off the excess grease.
- Take the cauliflower mixture from the freezer and stir in the cooked sausage, red pepper, shredded chicken, shrimp, celery and salt and pepper until well mixed.
- Lightly beat the egg and egg white in a separate, small bowl and add into the cauliflower mixture. Stir until evenly incorporated.
- Press the mixture into the prepared pan and spread out evenly. Cover and bake for 20 minutes. Then, uncover and bake an additional 25-30 minutes until the top is lighly brown.
- Let stand for 10 minutes and then garnish with parsley and green onion and DEVOUR.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 7 POINTS+: 9. OLD POINTS: 8
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
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