Featured Cookbook

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1. Low Carb Homemade Catsup

2. Low Carb Barbecue Sauce

3. Low Carb Jambalaya

Book Description

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.

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Cajun Low-Carb

Authors: Jude W. Theriot

Date:

ISBN: 1589802640

Publisher: Pelican Publishing Company

Hardcover

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Makes about 2/2 cups of sauce

• 1/4 cup vegetable oil

• 1/2 cup onions, minced

• 2 cloves garlic, finely minced

• 1 (8 oz.) can tomato sauce

• 1 cup low-carb catsup (see recipe)

• 1/4 cup red wine vinegar

• 2 tbsp. finely minced fresh parsley

• 2 tbsp. Splenda® sweetener

• 2 tbsp. Worcestershire sauce

• 2 tbsp. mustard

• 1 tsp. salt

• 1 tsp. Tabasco® Sauce

1. In a medium saucepan over medium heat, add the vegetable oil and let it get hot. Saute the onions and garlic for 5 minutes, stirring often.

2. Add the remaining ingredients and continue to cook for 15 minutes, stirring occasionally.

3. This can be used like any other barbecue sauce.

Lagniappe: This is a wonderful basting sauce for chicken, pork, beef, or fish. It can be refrigerated for up to 2 weeks. In fact, if you refrigerate it at least for 24 hours, it tends to be more flavorful. The flavors have a chance to enhance the entire sauce.

Carbs per tbsp.: 1.5 g.
Net Carbs per tbsp: 1.4 g.
Calories per tbsp: 23.4

More From This Book:

1. Low Carb Homemade Catsup

2. Low Carb Barbecue Sauce

3. Low Carb Jambalaya

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