Creole Hot Sausage and Jambalaya Soup..

Both are amazing.  Put them together and you have a sinful Om Nom that is low carb and amazing. 🙂  you forget you are on a diet.

Now…I  started off with the intentions of cooking beans.  I decided to scrap that idea and just make something that  I know what I will eat.   I will share these recipes.  I’m a chef and a foodie at heart.

Hot Sausage

4 pounds pork
2 pounds pork fat
2 teaspoons minced garlic
3-4 tablespoons cayenne pepper
2 tablespoons ground black pepper
2 tablespoons salt
3 teaspoons ground bay leaf
3 tablespoons paprika
1/2 teaspoon sugar (I used splenda)
3 yards sausage casing (optional….you can do patties)

Grind the pork and fatback to a medium to coarse grind, and mix well with the other ingredients.  Stuff into casings, and tie them off so that each sausage is about six inches long.  You can omit this step and make sausage patties if  you like.

Fresh sausage should be used quickly, and will keep in the refrigerator for three days. Freeze for three months.

This recipe courtesy of Chuck Taggert and The Gumbo Pages.

My Daddy purchased me a very nice electric grinder.  It is called (get this) Electric Meat Grinder. 🙂  He got it for me when I visited New Orleans…I highly recommend using this if you are looking to make sausage or grind your own meat. I personally LIKE knowing exactly what meat is in my ground meat.  It is cheaper too… 🙂  You can find it online at Harbor Freight.  I’m lucky there is a local one in Louisiana. 🙂

And now I bring you to the Jambalaya Soup. I made this before and posted it before. The difference in the soup this time is I used the homemade hot sausage to replace the chicken…I also replaced the ham with shrimp.  Jambalaya is pretty much like a Gumbo…whatever meats you have left over you add it to the pot.  Each time you make it…there is a different taste depending on what you add.  I LOVE jambalaya…but I cannot do the rice.  I either do a Pasta Jambalaya (I used Dreamfields Pasta and Chuck Taggert’s recipe…this man is AUTHENTIC Creole Cooking)   or in this case I do a Soup/Gumbo looking concoction…with no flour added.  IF you are gung-ho about the rice use the Uncle Ben’s instant Brown Rice and pour the soup over it in a bowl.  Here is the  Jambalaya Soup Recipe:

Jambalaya Soup

2-4 chicken breasts, cubed and coated with 1/2 teaspoon Cajun seasoning

2 tablespoons butter

1 small onion, diced, 2 1/2 ounces

1 stalk celery, chopped

1 green pepper, chopped, about 4 ounces

3 cloves garlic, minced

2 teaspoons Cajun seasoning

1 teaspoons Worcestershire sauce

1 teaspoons onion powder

1 pound ham, cubed

1/2 pound smoked sausage, in bite-size pieces

15 ounce can diced tomatoes

2 14-ounce cans beef broth

3 cups water

1 chicken bouillon cube

Heat the butter in a large soup kettle; brown the chicken in the butter. Remove and set aside. Sauté the onion, celery, green pepper and garlic in the kettle until tender, adding a little oil if necessary. Add the ham and sausage; sauté a few minutes. Add all remaining ingredients except the chicken; bring to a boil. Cover and simmer 20 minutes. Add the chicken and heat through.

Makes about 8 servings Can be frozen

Per Serving: 310 Calories; 17g Fat; 29g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7g Net Carbs

This recipe courtesy of Linda’s Low Carb Recipes. 🙂

This does make a lot and yes it can be frozen. Just like any New Orleans food…it does taste better the next day.  You can add or remove as necessary depending on what you have on hand.  I am a firm believer of tweaking a dish to suit my needs.

You can be on this lifestyle on NOT feel like you are deprived or missing out.  This is better than Fat Smashing for me…and I am never hungry. That is what keeps me on track.



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