Now lovers of Cajun cooking can have their gumbo and eat it too! The recipes in this cookbook cover a tremendous range from standard American favorites like pizza, (mock) mashed potatoes, and meatloaf, to classic Cajun dishes including etouffee, shrimp au gratin, and even jambalaya. The seafood recipes cover just about everything that swims, and the sauces and seasoning mixes can elevate just about any dish into a special treat.
Combine all the ingredients into a large pot and simmer over medium heat for 4 hours, covered.
When it has cooked, remove from the heat and let cool.
Strain it through a sieve. Bottle the catsup in pint jars and keep them tightly covered and stored in the refrigerator.
Lagniappe: While this does take time, if you are serious about excellent low-carb food with outstanding taste, this is the way to go. You can use the low-carb, store-bought catsup, which is good, but it is no comparison to homemade. This catsup will keep refrigerated and covered for up to 1 month. The difference is really in the net carbs. While low-carb, store-bought catsup has only 2 grams of carbs per tablespoon for both net carbs and carbs, this has only 1.2 g. of net carbs per tablespoon. If you use 1 cup, the difference is apparent. This homemade version has only 19 net carbs per cup and the store-bought version has 32. The taste is also a big added bonus!
Carbs per tablespoon: 1.5 g.
Net carbs per tablespoon: 1.2 g.
Calories per tablespoon: 9
