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 Cafe!   Low Carb Main Dishes Page #3  Laisser les bons temps rouler! Is a Cajun French phrase literally translated from the English expression "Let the good times roll." CANDACE JANES' LOW CARB REAL NEW ORLEANS SHRIMP AND SAUSAGE GUMBO recipe provided by my sister in law Candy back in the LATE 1980's! I have been cooking it this way EVER SINCE without changing a thing because it's that good! This recipe takes me a long time to cook if I don't prep ahead of time. Difficulty level is about a 8 out of 10.  INGREDIENTS: SEASONING MIX 1/4 tsp white pepper 1/4 tsp cayenne pepper 1/2 tsp black pepper 2 tsp sea salt 3 whole Bay Leafs 1/2 tsp Thyme leaves (dried) 1/2 tsp dried Oregano leaves Place in cup and set aside 2 cups chopped onion 1 1/2 cups chopped green bell peppers 1 cup chopped celery Place in large bowl and set aside 3/4 cup Canola Oil 3/4 cup Low Carb Flour (I use Soy Flour) but you may use your favorite low carb flour Note: the oil and flour amount must be equal 1 Tbls fresh minced garlic 6 cups Seafood Stock or Chicken Stock with fish boullion added for flavor 1 1/2 pounds andouille smoked sausage or any PURE SMOKED SAUSAGE as a substitute for andouille Cook the sausage ahead of time (I slice it about 1/4 inch thick and fry in olive oil) 1 1/2 pounds peeled and cleaned medium shrimp 1 dozen medium oysters in their liquor, about 9 ounces (optional, just add a few more medium size shrimp in place of the oysters) READ BEFORE YOU START Ready to begin? Heat the oil in a large heavy skillet over med high heat until it begins to smoke, a few minutes. Gradually add the flour whisking constantly with a LONG HANDLED METAL WHISK. Continue cooking, whisking constantly until ROUX is the color you want; Chestnut color (smoked flavor) or dark red-brown to black, about 2 - 4 minutes (the dark roux are very rich in flavour and difficult for first timers so you must be careful not to burn your roux because you'll have to start over) being careful not to let it scorch or splash on your skin. Remove skillet from heat. Immediately add half the vegetables and stir well with a long handled metal spoon cooking about 1 minute. Now add the remaining vegetables and cook and stir about 2 minutes. Stir in the seasoning mix and continue cooking about 2 minutes, stirring frequently, now add the fresh minced garlic. YOU JUST MADE AN AUTHENIC NEW ORLEANS ROUX. PAT YOURSELF ON THE BACK BECAUSE IT IS NOT EASY!!! (You may freeze the roux for a later date if you like) Now place the stock in a 6 quart pot. Bring to boil. Add roux mixture by large spoonfuls until it dissolves between each addition. Add the Cooked andouille (I fry it in slices ahead of time) and return to boil Add the uncooked shrimp, oysters. Return to boil over medium high heat and skim any oil on the surface. Serve immediately with low carb corn muffins on the side are place the gumbo on a broken low carb muffin on your large plate or bowl. Serve 1/2 this amount as an appetizer. Atkin's website has an excellent Cornbread recipe which is perfect for this meal. Don't Forget to serve with Crystal Hot Sauce or any variety of Tobasco Sauces. We always have a nice cold ceasar salad with this meal to absorb the heat!! C'est magnifique- That is great! SAILOR SHRIMP stuffed with fresh crabmeat,wrapped in turkey bacon Recipe provided by Randy Miller of Saint Marks, FL Visitors Choice for Best Recipe!   Serves 4 people  INGREDIENTS Preheat oven to 375° 8 giant Shrimp Prawns (cleaned & deveined) 1/2 pound of real crabmeat 8 peices of turkey bacon olive oil and your favorite dry herbs Cut each shrimp down the backside about 3/4 inch through the meat stuff with fresh crabmeat and take the turkey bacon and wrap around the prawn to keep crabmeat from falling out and secure with a toothpick take olive oil and herb mix and rub all over the shrimp Place in oven proof pan and cooked until done NOTE: bacon should be crisp and crabmeat browned I cook this on my sailboat and now everyone at the dock has this low carb healthy dish. ENJOY- Randy BLACKENED GRILLED MAHI MAHI WITH JICAMA SALSA Recipe provided by Kathy and Mike! serves 2 people Prepare your grill for grilling 1 pound Mahi Mahi (washed, skinned and red center removed) The Seafood attendant will do the above for you at the grocery. Olive Oil Fresh minced garlic or garlic powder Chef Paul Prudhommes Blackened Seafood Magic or other Blackening Seasoning 1 large or 2 small Jicama (peeled and cut into 1 inch rectangles) 1/2 cup of Eden Black Soy Beans(after being drained and washed) 1/2 fresh jalepeno pepper seeded and vein removed and minced (optional) 1/2 cup fresh Cilantro (stemmed and chopped) 1/4 cup of fresh lime juice 4 tbsp chopped sweet onion 1 tbsp rinsed yellow corn 1 small washed tomatillo (cut into small cubes) Wash the fish and pat dry with paper towels. Coat fish with olive oil. Sprinkle blackened spice on both sides ( be generous). Grill fish til done depending on the fire. Fish should feel stiff when pierced with fork, it's cooked. Serve 1/2 cup Jicama salsa on plate about an inch high, then place the cooked fish on top. You may serve the rest of the salsa on the side. Serve with a side MIKE'S PERFECT LC CAESER SALAD. The jicama salsa should be made ahead of time and placed in fridge. Combine jicama, Eden Black Soy Beans, jalepeno pepper, cilantro, lime juice, sweet onion, corn & tomatillo. Place in a sealed container and refrigerate until 1 hour before fish is grilled. It must be served at room temp. so it will not interfere with the fish flavor or internal heat. HERB RUB CHICKEN BREAST W ROASTED RED BELL PEPPER, ONION & FRESH SPINACH 
 Left Picture - Raw Right Picture - After Baking Recipe Provided by onlylowcarb.com Serves 2 people Prep preheat oven 425° Sprinkle olive Oil on surface of Casserole or Lasagna dish and rub with paper towel or clean fingers. 2 large chicken breast about 1 and 1/2 pd (washed, cartilage and fatty tissue removed, and patted dry with a paper towel) Place clean breast on a cutting board and make 4- 1/8 inch diagonal slices through each breast. 1 organic bag of fresh spinach (wash it again very well, remove stems at end, and pat dry. 1 jar low carb Fire Roasted Red Bell Pepper (remove 1 pepper from jar and slice into 1 inch squares) 1 sweet small to medium onion(cut into long strips and chunks or whatever you wish) take the cooking dish and dump all the spinach leaves onto the dish (it's piled high but no worries) Salt and pepper and sprinkle a little extra virgin olive oil on spinach leaves Take the Green Herbal rub and shake vigorously and apply to both sides of the chicken breast. Place Chicken on top of the spinach leaves Place the squares of Roasted Red Bell Pepper on top of breast Scatter onion all over dish Place in preheated oven for 1 hour Do not cover the dish with foil, leave open After 1 hour check chicken by piercing the fattest part of the breast the juices should be clear Serve with Mike's Garlicky Broccoli Enjoy!! GREEN HERBAL RUB (made ahead of time) Recipe Provided by onlylowcarb.com 1/2 cup dried Cilantro 1/2 cup dried basil leaves 1/2 cup dried parsley 1/4 cup extra virgin olive oil 1/2 cup canola oil 2 tbsp Sea Salt 1 tbsp paprika 2 teaspoons garlic powder 1 tbsp dried onion flakes 1 tsp chili powder 1 tsp ground white pepper 1/2 squeeze of a lime Place all ingredients in a Salad dressing bottle with a lid or cork. Shake vigorously until well blended You can keep this in the fridge until ready to use, but no more than a week. This rub can be used on any meat or seafood before cooking & even better on grilled meats and veggies!
PIZZA LOW CARB Recipe Provided by onlylowcarb.com Serves 2 people 2 Low Carb Pizza Crust About 1/2 cup or less of Bella Vita Roasted Garlic Pasta Sauce 1/2 cup serving = 4 net carbs & 2g protein 2 garlic cloves minced or a 1/2 tbsp 1/2 pd mild or hot Italian sausage (without casing) about 10 mushrooms washed and thinly sliced 12 fresh Basil leaves cleaned and stem removed 1 heaping tsp dry Oregano 1 tbsp 0 carb dry pizza spice 3/4 pd Mozzarella cheese pre heat oven to 350° Cover a cookie sheet with foil. coat foil with olive oil & place Low Carb Pizza Crust on foil. 2 fit perfectly Break the sausage up and cook in pan until all the pink is gone Add garlic cloves to sausage & blend Ladle a thin layer of Bella Vita Pasta sauce onto pizza crust Place 6 Basil leaves strategically on each crust Sprinkle cheese all over pizza crust reserving just a little on the side Add the sausage, mushrooms, and oregano Add leftover cheese and Pizza spice. Place Pizza's in oven and cook until cheese is bubbling Cooks really fast so keep an eye on it! Serve with a side MIKE'S PERFECT LC CAESER SALAD Bon Appetito!
CHICKEN PEPPERONI Recipe Provided by onlylowcarb.com serves 4 4 Chicken breast washed and trimmed of any cartilage and fatty tissue 0 carbs 1 bag of Oscar Mayer Pepperoni Slices 0 carbs Chef Paul Prudhomme's Pizza & Pasta Magic Seasoning Blend 0 carbs 1 pd Cracker Barrel Mozzarella cheese (block cheese is 0 carbs, you will need to grate the cheese) Boar's Head Deli Dressing 0 carbs Olive Oil Box of wooden tooth picks preheat oven to 425° Coat an oblong Pyrex oven dish with Olive Oil Take all the breast and butterfly them( be careful not to cut all the way through), open them up(1 at a time) Sprinkle Pizza Magic Spice on the inside of breast layer pepperoni on one side of the butterflied breast (overlap Pepperoni) Add a small hand full of cheese Fold the chicken halves together securing the chicken with wooden toothpicks Repeat with remaining breast Place chicken breast in prepared oven dish Shake the Boar's Head Deli Dressing and generously sprinkle over the 4 breast Place in preheated oven and bake for 1.0 hour or until juices are clear. During the last 10 minutes of cook time add 2 tbsp of Bella Vita Pasta Sauce and more Cheese Remove all toothpicks before serving!!! Note:updated on 7/22/11 I always used Boar's Head Pepperoni but the product has 1 net carb, now I use Oscar Mayer Pepperoni Slices which has 0 net carbs The switch does not sacrifice taste! I always cut into one to be sure and the cook time for me has always been 1 full hour Serve with Angel Hair Pasta are long thin strands of pasta that cook up in just 5 min. Angel Hair pasta pairs best with delicate sauces but I would serve withBella Vita Tomato Basil Sauce 1/2 cup serving = 4 net carbs & 2g protein Enjoy! STUFFED FRESH POBLANO PEPPERS Recipe provided by onlylowcarb.com Serves 4 - 8 guest Side dish and Condiments All Cooking and prep time: 2 hours & 45 mins. Eden Black Soy Beans 2 cans (drained and spiced w fresh cilantro, onion, salt & pepper) to serve as a side dish 1 plate of low carb Low Carb homemade tortillia chips (yes, you have to make them) 1 cup of sour cream with fresh cilantro and Sea Salt and Pepper 1 cup of fresh Salsa 1 cup Wholly Guacomole (purchase at your local super market& in my opinion the best premade) Note: All the guest should have individual condiment bowls. Main Course Ingredients: 2 tbsp red pepper flakes 1 - 28 oz jar of Bella Vita Low Carb Spicy Tomato Sauce 2 tbsp canola oil 2 sweet onions (finely chopped) 3 tbsp minced garlic 3 tsp chili powder 1 tsp blk pepper 2 tbsp cumin powder 3 tsp Sea Salt 2 tsp oregano 1 tsp cinnamon 3.5 oz unsweetened dark chocolate 3.5 pounds ground beef sirloin 1/2 low carb beer 4 oz cream cheese 16 oz shredded cheese (Mexican blend) 8 Poblano Peppers (the largest you can find ) Preheat the oven to 375° Preheat a large burner to medium heat Add 1 tbsp canola oil to a very large deep heavy skillet place the ground sirloin, pepper flakes, onion, garlic, chili powder, blk pepper, cumin powder, Sea Salt, oregano & cinnamon. Cook until meat is browned add 1/2 beer, Bella Vita sauce, unsweetened chocolate, 8 oz cheese, 4 oz cream cheese bring to boil stirring constantly and turn to simmer lid off to condense meat mixture This simmering could take 30 min. or less ( you will need to stir frequently) Let cool to at least room temp. Wash Peppers and pat dry with paper towel. Cut the top of the peppers off. Place the cut off portion (cap w stem attached) on the side & with a small spoon scrape out the seeds. Stuff the peppers with the meat mixture 1/4 inch from top, then cap each pepper and secure cap with toothpicks and place stuffed pepper in lightly oiled baking dish. You should alternate the direction of the peppers when placing in the baking dish so they all fit. I always have to use 2 baking dishes (If you want the skins to blacken turn your oven to broil in the last few (3 -5) minutes Remove the peppers from the oven and cover with cheese. Return the dish or dishes to the oven and bake another 10 minutes. Let stand for 7 min. and serve. The left over's are perfect for another night or just half the recipe It also freezes very well for another night of delicious home made Mexican Food prepared by you the "Master Chef" of your kitchen! Enjoy! DREAMY CREAMY ECHILADAS  Recipe provided by my MOM! serves: 2 1 cup shredded chicken 3 oz cream cheese 1 onion diced 1 can drained green chili's 2 tbsp butter salt oil Low Carb tortillas at least 4 small amount diced green onion 1/2 cup heavy whipping cream 1 cup Monterey Jack Cheese 1/2 lime (juice of) preheat oven to 375° Grease pyrex dish. Melt butter in skillet and saute onion. Remove from heat and add chicken, chilies, cream cheese and salt. Mix well. Lightly fry tortillas. Stuff and roll up enchiladas and secure with wooden toohpicks. Generously moisten top with heavy whipping cream and sprinkle with 1 cup Monterey Jack Cheese. Bake about 25 minutes. Garnish with green onion and before serving sqeeze a touch of lime! Serve with Sugar Free Marguerita's!! Thank you Mom, I've always loved that recipe. Your the Best!!! I have many more recipes to fill these pages but I am always looking for some unique recipes that are deliciously low carb! Click here to return to the top of this page. 
 Tell me what you want! I'm Listening ©2011- 2017 Kathy Rich All Rights Reserved
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