I grew up with a heavy Cajun influence. Red Beans & Rice, Shrimp Creole, Gumbo, and Dirty Rice were all staples in our home. And being rice-based, all of these family favorites became a no-no when I went grain-free.
So discovering a “rice” that was on my “yes” list was crucial. This recipe can also be made with cauliflower rice, but I wound up really liking the way the Hearts of Palm Rice turned out!
One night when I had prepped this for dinner, I made a batch with regular basmati rice too for my son. I had both versions heating in the oven and, my son, not realizing there were two versions, accidentally ate from my mine and my husband’s keto batch.
By the time we noticed what had happened, he apologized, but said he could not tell the difference! Of course, my husband and I had to share what was left of ours.
Serve as a main dish with a side salad or use it as a side with a spicy Cajun Roasted Trout or Catfish!
- 1 1/2 lb. ground breakfast sausage
- 2 bell peppers coarsely chopped
- 1 white onion, chopped
- 1 bundle slice green onions
- 1 head chopped garlic
- 1 C. chopped Kale
- 2 stalks of celery, diced
- 9 oz. package Hearts of Palm Rice
- Garlic Powder
- Creole Seasoning to taste (don’t skimp!)
- Cayenne (optional)
Brown the sausage, drain, and set aside. Heat your oil to medium-high and “fry” the rice a little before adding in the rest of the chopped veggies and seasoning. Saute’ for about 10-15 minutes. Add the browned sausage and season to taste. Allow to simmer for about 30 minutes before serving.
