Shrimp Creole w/Cajun Cauliflower Rice

Shrimp Creole w/Cajun Cauliflower Rice

Breaking flavor barriers! Did you know that Papa Jacks Root & Vine can literally TRANSFORM the taste of cauliflower rice?

Try our latest creation, Cajun Cauliflower Rice. Infused with the rich flavors of celery, onion, bell pepper, and Cajun spices, it's ultimate accompaniment to your favorite Creole and Cajun dishes.  Delicious AND nutritious - you will never go back to rice again!


Cajun Cauliflower Rice


4 cups cauliflower rice

1 teaspoon Papa Jacks Root & Vine Marinade

1 teaspoon Old Bay Seasoning

1 tablespoon olive oil

1 tablespoon chopped celery

1 tablespoon chopped garlic

1 tablespoon chopped red bell pepper

1 tablespoon chopped green bell pepper

Salt and pepper to taste

Fresh parsley for garnish (optional)


Heat olive oil in a large skillet over medium heat.

Add chopped celery, garlic, red bell pepper, and green bell pepper to the skillet.

Sauté the vegetables until they are tender, about 3-5 minutes.

Add the cauliflower rice to the skillet, stirring to combine with the sautéed vegetables.

Add Root & Vine, Old Bay, and salt & pepper o the skillet and stir.

Cook the cauliflower rice for an additional 5-7 minutes, or until it starts to brown.

Garnish with fresh parsley if desired.


Easy Shrimp Creole

1 Tablespoons olive oil

1 green bell pepper diced

1 red bell pepper diced

1/2 cup onion diced

2 celery stalks diced

3 garlic cloves minced

1 14.5 ounce can stewed tomatoes

1 8-ounce can tomato sauce

1 cup chicken broth

1 Tablespoon chili powder

1 Tablespoons Worcestershire sauce

1 pound large shrimp peeled and deveined

2 Tablespoons butter

2 Tablespoons Papa Jacks Fin & Feather

1 Tablespoon cornstarch

1 Tablespoon water



In a medium bowl, combine shrimp, Old Bay seasoning, and Fin & Feather marinade. Set aside.

In a medium sized skillet over medium high heat add the olive oil. Add in bell pepper, onion and celery and cook until tender.

Add in butter, stewed tomatoes, tomato sauce, chicken broth, chili powder, and Worcestershire sauce. Add shrimp and cover and let simmer for about 5-7 minutes until the shrimp are cooked through.

Mix together the cornstarch and water and stir into the sauce and cook for an additional 1-2 minutes to let the sauce thicken.
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