Zydeco is a term synonymous with Louisiana Cajun culture. It comes from the rapid enunciation of the French for beans: les haricots, in which the “z” sound of the “s” runs into the next word. So in rapid speech, it comes out a bit like “zydeco”.
We ate something like this at a buffet once in Louisiana and both loved it. I think I came up with a pretty close facsimile as mine comes close in flavor to what we ate at the restaurant. Though you can use any Atkins-acceptable smoked sausage (without sugar, dry milk and fillers), this would be even better with Tasso or Andouille dry-cured sausage if you can get it. This recipe is suitable for Induction.
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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 (or cayenne)
Dash of salt and black pepper
3-5 drops Tobasco
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:
11.08 g fat
10.25 g carbs, 4.08 g fiber, 6.16 NET CARBS
9.65 g protein
39 mg. sodium