Bold Creole flavors adorn tonight’s Southern-inspired seafood dish. Wild-caught shrimp are coated in blackening seasonings, roasted until tender, and served over buttery cauliflower “rice“ simmered with smoked gouda, cream cheese, and garlic. It’s all cloaked in a luscious andouille chicken sausage gravy made with onions, celery, green bell peppers, and heavy cream. To even out all of those rich flavors, there’s a side of simply-roasted broccoli florets.

Ingredients: shrimp (shrimp, water, salt), broccoli, riced cauliflower, onions, olive oil, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), heavy cream, shredded smoked gouda cheese (pasteurized milk, water, cheese cultures, skim milk, salt, enzymes, sodium phosphate, calcium propionate (preservative), apocarotenal (for color)), and powdered cellulose (to prevent caking)), chicken andouille sausage (chicken raised without antibiotics, water, contains 2% or less of: spices, parsley, crushed red pepper, paprika, extract of rosemary, onions, garlic, salt, vinegar), concentrated crushed tomatoes (tomatoes, salt), unsalted butter (pasteurized cream, natural flavorings), celery, green bell peppers, roasted garlic oil (olive oil, garlic), garlic, green onions, sea salt, smoked paprika, paprika (paprika and silicon dioxide (added to make free flowing)), black pepper, toasted garlic powder, white pepper, cracked black pepper, granulated garlic, granulated onion, dried oregano, cayenne pepper