Zydeco is a term synonymous with Louisiana Cajun culture. It comes from the rapid pronunciation of the French word for beans: les haricots, in which the “z” sound of the final “s” les is elided into the next word or haricots. So in rapid speech, it comes out sounding a bit like phonetically pronounced “zydeco”.
We ate something like this years ago at a buffet restaurant in Sulpher Springs, LA (I believe it was called Cajun Charlie’s). Unlikely flavor pairings, but we just loved it! I’ve come up with a pretty close facsimile you might like to try sometime. Though you can use any Atkins-acceptable smoked sausage (without unacceptable fillers), this would be even better with Tasso or Andouille dry-cured sausage if you can one of them in your area. This recipe is suitable for Atkins Induction Phase.
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2 links of smoked sausage, sliced thin
4 oz. bell pepper, chopped
1 large stalk celery, thinly sliced
2 oz. sliced onion
3 large mushrooms, sliced
16 oz. cut frozen green beans (or 2 cans no-salt beans, drained)
½ tsp. dried tarragon
Dash of my Seafood Spice Blend (cayenne & paprika)
Dash of salt and black pepper
3-5 drops Tobasco
DIRECTIONS: Cook frozen beans per directions on package until just done (tender crisp) in non-stick skillet. Drain and set aside. Now brown sausage in same pan. It should make enough grease no additional will be needed. Add celery, onion, peppers and mushrooms and saute until tender. Reduce heat to lowest possible and add seasonings and Tobasco. Add drained beans back into the skillet. Stir and simmer on low, stirring a few more minutes to blend flavors.
NUTRITIONAL INFO: Makes 4 servings, each containing:
174 cals, 11g fat, 10.25g carbs, 4.08g fiber, 6.16 NET CARBS, 9.65g protein, 39 mg. sodium