Andouille Sausage Keto Recipes

LOW CARB KETO JAMBALAYA RECIPE

Low Carb Keto Jambalaya Recipe image

30-minute keto jambalaya with cauliflower rice is a healthy version of the classic, with just as much flavor. This low carb jambalaya recipe makes an easy one-pot keto meal.

Provided by Maya Krampf

Time 30m

Number Of Ingredients 14

Ingredients

2 tbsp Olive oil
1 lb Andouille sausage ((sliced thinly))
2 large Bell peppers ((diced; I used red and green))
1/2 large Onion ((diced))
1/2 cup Celery ((diced))
4 cloves Garlic ((minced))
1 lb Large shrimp ((peeled and deveined, thawed if frozen))
2 lb Cauliflower rice ((fresh or frozen))
1 14.5-oz can Diced tomatoes ((drained))
1/4 cup Chicken bone broth
2 tbsp Cajun seasoning ((start with 1 tbsp if you don't want spicy))
1 tsp Sea salt ((to taste))
Green onions ((sliced; optional, for garnish))
Fresh parsley ((chopped; optional, for garnish))

Steps:

Heat the oil in a large dutch oven over medium heat. Add the bell peppers, onions, and celery. Saute for 5-8 minutes, until the vegetables are soft.
Add the sliced sausage. Saute for about 5 minutes, until browned.
Make a well in the center and add the minced garlic. Let it sizzle for about 30 seconds, until fragrant, then stir in with everything else.
Add the cauliflower rice, diced tomatoes, bone broth, and Cajun seasoning. Stir together, then add the shrimp. Increase heat to high to bring to a simmer, then continue to simmer uncovered, stirring occasionally, until the cauliflower is tender, shrimp is cooked through, and liquid is reduced, about 5-7 minutes. It will release more liquid at first and then reduce in volume again as it simmers more.
Season with salt to taste, and/or more Cajun seasoning if you like. If desired, garnish with green onions and parsley.

Nutrition Facts : Calories 449 kcal, Carbohydrate 14.9 g, Protein 33.5 g, Fat 27.9 g, SaturatedFat 7.8 g, Cholesterol 254 mg, Sodium 1666.7 mg, Fiber 5 g, Sugar 6.9 g, ServingSize 1 serving

HOMEMADE ANDOUILLE SAUSAGE

Homemade Andouille Sausage image

Provided by Food Network

Categories main-dish

Time 2h2m

Yield about 2 pounds

Number Of Ingredients 19

Ingredients

2 1/2 pounds boneless pork butt, 1/2-inch pieces
1/2 pound pork fat, cut into pieces
1/4 cup Essence, recipe follows
2 tablespoons paprika
1 tablespoon minced garlic
1 1/2 teaspoons freshly ground black pepper
1 teaspoon salt
3/4 teaspoon file powder
3/4 teaspoon chili powder
3/4 teaspoon crushed red pepper
1/2 teaspoon ground cumin
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.
To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.
Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties.
Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours. Remove from the smoker and use as desired.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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