1 lb. Andouille Sausage, cut into ¼” thick slices
4 Skinned Bone-in-Chicken Breasts
¾ Cup All Purpose Flour
1 Medium Onion, chopped
½ Green Bell Pepper, chopped
2 Celery Ribs, sliced
2 Quarts Hot Water
3 Garlic Cloves, minced
2 Bay Leaves
1 Tbsp Worcestershire Sauce
2 tsp Creole Seasoning
½ tsp Dried Thyme
½ to 1 tsp Hot Sauce
4 Green Onions, sliced
Hot Cooked Rice
Garnish: Chopped Green Onions
Cook the sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels; reserve drippings in Dutch oven. Set sausage aside.
Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Drain on paper towels; reserve drippings in Dutch oven. Set chicken aside.
Add enough vegetable oil to drippings in the Dutch oven to measure ½ cup. Add flour and cook over medium heat, stirring constantly, 20 to 24 minutes or until roux is chocolate colored.
Stir in onion, bell pepper, and celery, and cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts of hot water and bring mixture to a boil. Add the chicken and the garlic along with the next 5 ingredients. Reduce the heat to low and simmer stirring occasionally, 1 hour. Remove chicken; cool.
Add sausage to the gumbo and cook another 30 minutes. Stir in the sliced green onions; cook 30 more minutes.
Bone chicken and cut meat into strips. Return the chicken to gumbo. Simmer 5 minutes. Remove and discard bay leaves.
Remove gumbo from heat. Serve over hot cooked rice.
1 package (6 ounces) long grain and wild rice mix
2 tablespoons butter, divided
1/2 cup chopped pecans
1-1/3 cups orange juice
1 cup water
1/4 cup raisins
2 Cornish game hens (20 to 24 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
Set the seasoning packet from rice mix aside. In a saucepan, melt 1 tablespoon butter. Add rice and pecans; cook and stir over low heat for 10 minutes or until rice is golden brown. Stir in the orange juice, water, raisins and contents of seasoning packet; bring to a boil over medium heat. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed.
Spoon about 1/2 cup rice mixture into each hen; refrigerate remaining rice mixture. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Melt remaining butter; brush over hens. Sprinkle with salt and pepper.
Bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 165° when inserted in center of stuffing and thigh reaches at least 170°. Baste occasionally with pan drippings. Heat reserved rice mixture; serve with hens.
10 ounces fresh cauliflower, grated
1/2 medium 1 small onion, slivered
2 1/2 ounces
2-3 tablespoons butter or oil or a combination
1/2 cup salsa
1/8 teaspoon garlic powder
3/4 teaspoon salt, or to taste
1/4 teaspoon pepper
1/8 teaspoon granular Splenda
In a large skillet with a lid, sauté the onion in butter and/or oil until tender. Stir in the grated cauliflower, then the remaining ingredients. Mix well. Cover and simmer 10-12 minutes until the cauliflower is tender, but not mushy, stirring occasionally.
Makes 6 servings Can be frozen
Per Serving: 56 Calories; 4g Fat; 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
20 ounces fresh cauliflower, 1 medium Head
Trim the leaves and most of the tough stalks of the cauliflower, then coarsely chop into manageable pieces that will fit the feed tube of your food processor. Using the grating disk, process the cauliflower; put in a 2 1/2 quart casserole with a lid. Add 2-4 tablespoons of water, cover and microwave on HIGH 8-14 minutes. Stir every 4-5 minutes and check for doneness. When tender, but not mushy, add some butter; season with salt and pepper to taste.
Makes 6-10 servings Freezing not recommended
Per 1/6 recipe: 58 Calories; 4g Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs Per 1/8 recipe: 43 Calories; 3g Fat; 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs Per 1/10 recipe: 35 Calories; 2g Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs