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Featured Cookbook
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Low Carb Homemade Catsup
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Low Carb Barbecue Sauce
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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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Serves 6
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2 tbsp. unsalted butter
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1 cup ham, diced
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1/2 lb. smoked spicy andouille pork sausage (or any spicy smoked sausage)
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1 1/2 cups finely chopped onion
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1 cup diced red bell pepper
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3 cloves garlic, minced
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2 cups mushrooms, sliced
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1 cup beef stock or beef broth
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1/4 cup dry white wine
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1 tsp. Tabasco® Sauce
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1/2 tsp. salt
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1 tsp. black pepper
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4 cups cabbage, sliced about 3/4-inches wide
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1/2 cup toasted pecans
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1/4 cup minced fresh parsley
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1/4 cup heavy whipping cream
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1/4 cup sour cream
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Heat a 4-quart saucepan over medium-high heat until it is hot, then add the butter and let it melt.
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When the butter is hot, add the ham and sausage and saute for 5 minutes, stirring often.
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Add the onions, bell pepper, and garlic and saute for 3 more minutes.
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Then add the mushrooms and sauté for 2 minutes, stirring constantly.
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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.
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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.
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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
More From This Book:
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Low Carb Homemade Catsup
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Low Carb Barbecue Sauce
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Low Carb Jambalaya
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