This recipe has it all. It's delicious, low-carb and Keto approved and it has nutrient dense organ meat!! I originally saw this recipe in the Keto Reset Diet by Mark Sisson. Being from Louisiana, I grew up on dirty rice and andouille sausage so I was stoked to try it out. Like always Lo put her personal twist on it, which is the recipe you see here.
- 1 Tbsp avocado oil
- 1 pound andouille sausages sliced 1/4 inch thick (we used the fresh sausage from the meat counter)
- 10 ounces organic chicken liver (we got ours from Whole Foods)
- 1 Tbsp grass-fed butter
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 medium cauliflower, riced, about 4 cups
- 1 Tbsp paprika
- 1 Tbsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth, preferably homemade (Lo's instant pot broth recipe)
- Heat up avocado oil in a large skillet over medium-high heat. Add half the sausage slices in a single layer and brown on both sides, about 5 minutes; repeat with remaining sausage slices. Place cooked sausage in bowl and set aside.
- Remove any stringy or membranous parts from livers and roughly chop them into bite-size pieces. Melt butter in the oil already in the pan. Add the chicken livers and cook until browned, 2 to 3 minutes per side. Remove from pan
- Add the onion, celery, and bell pepper to the pan and sauté about 5 minutes, until veggies start to soften. Add garlic and sauté another minute.
- Add the riced cauliflower to the pan. Combine the paprika, oregano, thyme, salt and pepper in a small bowl, then add to the pan, mixing well. Reduce the heat to medium and cook 3 to 4 minutes.
- Add the liver and sausages back to the pan. Stir in the broth, and cool until the cauliflower is just tender but not mushy. Taste and adjust salt, if needed.