Andouille Sausage, Peppers & Onions with Caulimash

If low carb is your thing (or if you just like tasty meals), here’s a great any-season recipe for the Andouille Chicken with homemade “caulimash.”

Ingredients

Peppers & Onions

• 4 Gilbert’s Andouille Chicken Sausages
• 1 red bell pepper
• 1 green bell pepper
• 1 small onion
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 (14oz) cans fire roasted diced tomatoes
• 1.5 tsp cajun/creole seasoning
• red pepper flakes, to taste

Caulimash

• 1 head cauliflower, cut into florets
• 1 tsp salt
• 3 cloves garlic, peeled
• 1/4 c. skim milk
• 1 tbsp butter
• 2 tbsp whipped cream cheese
• salt/pepper, to taste

Instructions

For Sausages:

1. Thinly slice peppers and onions. Heat olive oil in a large, heavy skillet over medium heat. Add peppers and onions and saute until slightly softened, about 5-6 minutes.
2. Add minced garlic and saute for 1 minute. Add tomatoes, cajun seasoning, crushed red pepper, and sausages. Cover and reduce heat and cook for about 10 more minutes, stirring occasionally, until peppers and onions are cooked to desired doneness.

For Caulimash

1. Bring a large pot of water to a boil. Add 1 tsp of salt, cauliflower florets, and garlic cloves. Cool until tender, about 10-12 minutes. Drain.
2. Place cauliflower and garlic into a food processor. Add remaining ingredients and puree until very smooth, scrapping down the sides as needed. Season with salt and pepper to taste

To Serve: Top caulimash with peppers and onions + 1 andouille sausage. Makes 4 servings.