Prep your ingredients: Slice the sausage, peppers, onion, and zucchini. Mince the garlic. Measure seasonings. This makes the cooking process quick and smooth.

Brown the sausage: Heat a large skillet over medium-high. Add 1 tablespoon butter or oil, then the sliced sausage. Cook 4–6 minutes until browned at the edges. Remove to a plate and keep the drippings in the pan for flavor.

Sauté the veggies: Add the remaining butter or oil. Toss in onion and peppers with a pinch of salt. Cook 4–5 minutes until tender-crisp. Add zucchini and cook 2–3 minutes more. Stir in garlic for the last 30 seconds until fragrant.

Season it up: Sprinkle in Cajun seasoning and paprika. Stir well so the spices coat the veggies. Taste a small bite and adjust salt and heat as needed.

Build the creamy sauce: Lower heat to medium. Pour in chicken broth and scrape up browned bits. Whisk in heavy cream and cream cheese until smooth and gently bubbling. If using Parmesan, stir it in now.

Combine: Return sausage to the skillet. Simmer 2–3 minutes to thicken slightly. Fold in spinach and cook just until wilted.

Adjust consistency: If the sauce is too thick, add a splash of broth. If too thin, simmer another 1–2 minutes. Finish with black pepper and a squeeze of lemon for brightness, if desired.

Make the cauliflower rice: In a separate pan, sauté cauliflower rice with a little oil, salt, and pepper for 4–5 minutes until tender. Keep it simple so it soaks up the sauce.

Assemble for meal prep: Divide cauliflower rice into 4–5 containers. Spoon the creamy Cajun sausage and veggies over the top. Garnish with parsley or green onions.

Cool and store: Let containers cool slightly before sealing. Label with the date for easy tracking.