Recipe: Low Carb Jambalaya (no rice, using cabbage as the starch substitute)

LOW CARB JAMBALAYA

"This recipe is a jambalaya without 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." - Lagniappe

2 tbsp. unsalted butter
1 cup ham, diced
1/2 lb. smoked spicy andouille pork sausage (or any spicy smoked sausage)
1 1/2 cups finely chopped onion
1 cup diced red bell pepper
3 cloves garlic, minced
2 cups mushrooms, sliced
1 cup beef stock or beef broth
1/4 cup dry white wine
1 tsp. Tabasco Sauce
1/2 tsp. salt
1 tsp. ground black pepper
4 cups cabbage, sliced about 3/4-inches wide
1/2 cup toasted pecans
1/4 cup minced fresh parsley
1/4 cup heavy whipping cream
1/4 cup sour cream

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 saute 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.

Makes 6 servings

Carbs per serving: 10.6 g
Net carbs per serving: 7.3 g.
Calories per serving 347

Source: Cajun Low-carb by Jude W. Theriot