These lettuce wraps are easy to grab and munch so make them for a crowd, or make them to have in your fridge for when you need a quick bite. Andouille sausage and shrimp are simmered in a thick tomato veggie sauce packed with mouth-watering spices, you are sure to enjoy every bite!
Prep Time: 10 minutes
Cooking Time: 20 minutes
2 tablespoons avocado oil
1 medium yellow onion, peeled & diced
3 garlic cloves, peeled & minced
1 medium red bell pepper, seeded & chopped
1 medium green bell pepper, seeded & chopped
2 teaspoons sea salt
1 teaspoon black pepper
1 tablespoon Cajun seasonings
1 teaspoon smoked paprika
1 teaspoon dried red chili flakes
1 pound of Andouille sausages, sliced in ½” pieces
6 ounces medium shrimp, deveined
1 14.5-ounce can of petite diced tomatoes
1 medium scallion, minced
¼ cup fresh parsley, minced
2 heads of Boston lettuce, torn into individual leaves
Add avocado oil to a large soup pot and bring to medium-low heat.
Add onion, garlic, red pepper and green pepper and season with sea salt, black pepper, Cajun seasonings, smoked paprika and red chili flakes and stir well together.
Sauté veggies until soft, about 7-10 minutes.
Add in sliced Italian sausage pieces and sauté with the veggies until cooked through, about 5 minutes.
Add shrimp and sauté until pink in color, about 2 minutes.
Add canned tomatoes and stir very well together. Reduce heat to a simmer until the sauce has thickened, about 10 minutes.
While the sauce is simmering, get ready to fill your Boston lettuce leaves.
Remove the sausage and shrimp from the stove and carefully fill lettuce leaves and arrange on a plate. Fill as many leaves as you can.
Serve between 4 storing any leftovers in a glass container in the fridge for up to 2 days.
Net Carbs: 8