Big on flavor, low on carbs, gluten-free, and healthy eating at its best. With Andouille chicken sausage, rock shrimp, & Cajun spices.
Heat olive oil in a medium skillet over medium-high heat. Add onions, red pepper, celery, ½ teaspoon salt, ½ teaspoon pepper, Worcestershire sauce, and hot sauce, then sauté for 7 minutes.
Meanwhile, in a small bowl combine the rock shrimp, lemon juice, 1 tablespoon of olive oil, 1/2 teaspoon salt and pepper, paprika, garlic powder, onion powder, cayenne, thyme, and set aside.
Stir the fresh minced garlic into the veggies in the sauté pan, and cook for 1 more minute.
Add Andouille Sausage and diced tomatoes and bring to a simmer, then add the shrimp and cook for 2-3 more minutes.
Spoon two tablespoons of the sausage and shrimp mixture into each piece of lettuce, and sprinkle with green onions and parsley.
*Prep ingredients ahead of time: You can chop the onions peppers and celery ahead of time and store in resealable plastic bags until needed. If you're using the green onion and parsley for garnish you can chop those ahead and store as well.