LOW CARBOHYDRATE MAIN COURSES
SPICY SAUSAGE JAMBALAYA
14g net carbs; 21g fat
All Fat and Carb Values Are Approximate.

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Recipe by Karen Rysavy

• 6 ounces spicy sausage (bulk, crumbled or 3 large links, removed from casing and sliced)
  1 cup diced onion
  
• 1/2 cup chopped celery
  
• 2 teaspoon minced garlic
  
• 1 tablespoon each: onion powder, black pepper, paprika
  
• 1 teaspoon salt or seasoned salt
  
• 4-ounce can diced jalapenos, drained
  
• 14-ounce can stewed tomatoes, undrained
  
• 1 cup water (those who can afford some extra carbs should use 28 oz. of tomatoes and omit this water)
  
• 5 cups grated fresh cauliflower, lightly packed (625g, one small head or half a large head)
  
• 1 cup shredded mozzarella cheese (optional)

• Fry the sausage, onion and celery in a large, oven-proof skillet over medium heat until sausage is browned and vegetables are soft.
  
  
• Add garlic and spices and cook and stir for two more minutes.
  
  
• Add jalapenos, tomatoes, and cauliflower and simmer and stir uncovered, for 20 to 30 minutes, stirring occasionally, until liquid is reduced and thickened and cauliflower is cooked through.
  
  
• Sprinkle with mozzarella and place under broiler until cheese is melted, bubbly, and browning.
  
  
• Makes six servings.

Per serving: 305 Calories; 14g Carbohydrates; 4g Fiber; 21g Fat (7g Saturated Fat); 22g Protein.
All Fat and Carb Values Are Approximate.

	About Karen Rysavy: Karen Rysavy is the author of Cooking TLC: Truly Low Carb Cooking Volume 1. Visit her online at www.TrulyLowCarb.com.

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