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.
Heat a 4-quart saucepan over medium-high heat until it is hot, then add the butter and let it melt.
When the butter is hot, add the ham and sausage and saute for 5 minutes, stirring often.
Add the onions, bell pepper, and garlic and saute for 3 more minutes.
Then add the mushrooms and sauté for 2 minutes, stirring constantly.
Add the remaining ingredients except for the parsley, cream, and sour cream. Bring the mixture to a low boil, then reduce to simmer and cook for 5 minutes, stirring constantly.
Add the remaining ingredients and blend in well. Cook for 2 more minutes, stirring constantly. Take care not to let the mixture come to a boil.
Serve immediately.
Lagniappe: This recipe is a jambalaya without the carbs or rice. You can substitute the meats of your choice. I like to use leftover meats to make my jambalayas. That’s really how the early Cajuns did it; jambalaya was whatever was left in the "ice box." It might have seafood, chicken, pork or beef or even all four mixed together. So really your imagination is the key to what to use. I like the use of cream and sour cream in this recipe because, with cabbage as the starch substitute, the cream and sour cream add a little consistency to the dish.
Carbs per serving: 10.6 g
Net carbs per serving: 7.3 g.
Calories per serving 347
