Bourbon Bacon Jam

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If you have never tried bacon jam, you have been seriously missing out on one of the tastiest condiments to ever grace a burger! Bourbon Bacon Jam is so incredible delicious – your family is going to flip. It is also pretty easy to make – so it’s win-win.

Bourbon Bacon Jam
Bourbon Bacon Jam

While it does not photograph well – the blast of flavor makes up for it in spades. The combination of brown sugar, bourbon, vinegar and pepper is just amazing. I served this atop a beef burger with white cheddar cheese and arugula that I dressed with balsamic vinegar and avocado oil on a toasted ciabatta bun. It was nothing short of divine.

Bourbon Bacon Jam Burger

You could also use it over the top of pretty much any grilled piece of meat – chicken, steak, pork. It would be wonderful in a brisket taco too! You really can use it in lots and lots of ways. If you do have any left when you make it, you can store it in an air tight container for 2-3 days.

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Bourbon Bacon Jam

A delicious sweet and spicy condiment that you are going to want to put on everything.
Course Sauce
Cuisine American
Keyword bacon, bacon jam
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 1 lb Bacon cut into ¼-inch pieces
  • ½ White Onion finely diced
  • 4 Garlic Cloves minced
  • ⅔ cup Apple Cider Vinegar
  • ⅔ cup Bourbon
  • ⅔ cup Water
  • ¾ cup Brown Sugar
  • 1 tsp Black Pepper
  • ½ tsp Cayenne
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Instructions

  • Prepare all of the ingredients.
  • In a saute pan over medium high heat, add bacon. Cook until crispy then add onions and garlic and cook for 5 minutes (onions should be translucent).
  • In a bowl, combine the remaining ingredients. Once the onions are cooked through, add mixture to pan. Bring to a boil and let cook for 3 minutes.
  • Reduce heat to medium low and let simmer for 15-20 minutes, stirring occasionally. Most of the liquid will cook off and you will be left with a syrupy jam.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Loaded Chicken & Cauliflower Casserole

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Casseroles are the perfect weeknight meal because you can put them together in just a few minutes and then let the oven do the rest. It gives you time to get all those little things done around the house, like switch the laundry, or even take a quick shower. Loaded Chicken & Cauliflower Casserole is so full of flavor your house is going to be smelling like heaven within 10 minutes of getting it into the oven.

Loaded Chicken & Cauliflower Casserole

This dish is full on keto – cauliflower is one of the very best potato substitutes for keto dishes. And they really are just as versatile too! In this particular casserole, they add just enough crunch for texture and give a great flavor. If you have not yet been able to convince yourself or family to give cauliflower a try – this is an excellent casserole to make! The cheesy, creamy, bacony goodness cannot go wrong!

If you have trouble finding Everything Seasoning (try Costco, Trader Joe’s or Amazon) – you could also just uses some garlic powder, and onion powder. It won’t be exactly the same but still yummy.

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Loaded Chicken & Cauliflower Casserole

Cheesy, creamy, cauliflower covered goodness – topped with bacon!
Course Main Course
Cuisine American
Keyword bacon, casseroles, cauliflower, cheese, Cheesy Chicken, Chicken, keto
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6

Ingredients

  • 1½ lb Chicken Tenderloins cut into 1-inch cubes
  • 1½ crowns Cauliflower chopped into bite sized pieces
  • 3 Scallions chopped
  • ½ lb Bacon cut into ½-inch pieces
  • 2 8oz bricks Cream Cheese
  • 2 cups Cheddar Cheese shredded
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Parsley
  • 1 tbsp Everything Seasoning
  • 1 cup Heavy Cream
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Instructions

  • Prepare all of the ingredients. Preheat oven to 375deg.
  • In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to paper towel covered plate.
  • In a microwave safe dish, add cream cheese. Microwave for 1 minute to soften. Add heavy cream, salt, pepper, parsley, everything seasoning and 1 cup of cheddar. Mix well to combine.
  • In a 13×9 baking dish, add chicken, cauliflower, half of scallions, and cream cheese mixture. Stir to combine. Top with remaining cheese and bacon. Put in preheated oven for 40 minutes.
  • Remove from oven and sprinkle with remaining scallions. Let cool at least 5 minutes before serving.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Chicken Fajita Casserole #KetoFriendly

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Fajitas are one of my very favorite mexican dishes to order when we go out to our local taqueria. But they aren’t exactly keto friendly with the tortillas and all. So I started working on an idea of how to get the flavors without needing a tortilla but also without just eating a plate of chicken and bell peppers. Chicken Fajita Casserole is just that – combining it with my favorite recipe for homemade red enchilada sauce was a win!

Chicken Fajita Casserole

This enchilada sauce is so simple to make but so yummy! It actually comes right out of my cookbook – Homemade on a Weeknight: A Family Cookbook by Estelle Forrest. You can use it for all sorts of dishes. My kids even just like to have it to dip cheese quesadillas into it. If you don’t have time to make the enchilada sauce on your own, you could certainly use your favorite canned sauce. But really the sauce only takes about 5 minutes to come together and is totally worth extra effort. I also taste that “tinny” taste from enchilada sauce in a can, so I figured out how to make it on my own and never turned back.

Chicken Fajita Casserole

So the idea of this casserole is to be keto-friendly. It doesn’t have any flour products in it. But if you just need those carbs – you could cook up a tortilla and use it in the more traditional tear, fill and eat method.

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Chicken Fajita Casserole

Yummy bell peppers and onions with chicken smothered in homemade enchilada sauce and cheese!
Course Main Course
Cuisine American, Mexican
Keyword casseroles, cheese, Chicken, Chicken Dishes, enchilada sauce, fajita, keto
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1½ lb Chicken Breast, boneless, skinless cut into 1-inch cubes
  • 1 Red Bell Pepper in slices
  • 1 Green Bell Pepper in slices
  • 1 Jalapeno seeded and diced
  • 4 Garlic Cloves minced
  • ½ Red Onion in slices
  • 2 cup Cheddar Cheese shredded
  • 1 tsp Parsley

For the Sauce

  • 2 tbsp Avocado Oil
  • 2 6 oz can Tomato Paste
  • 2 tsp Cumin
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 qt Chicken Broth
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Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg.
  • In a sauce pan over medium-high heat, add oil. Then add tomato paste and seasonings, stirring to combine. Whisk in chicken broth until sauce is smooth and creamy. Reduce heat and simmer.
  • In a large bowl, combine peppers, chicken, onion and garlic. Add to a 13×9 baking dish. Pour sauce over top. Top with cheese and parsley. Place in oven and bake for 30 minutes.
  • Let cool 5 minutes before serving.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Creamy Balsamic Chicken

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Chicken and pasta is a great combination. For this dish, I decided to go with the delicious tang of balsamic vinegar. Creamy Balsamic Chicken with parmesan garlic pasta is going to bet a hit in your home.

Creamy Balsamic Chicken

You don’t have to serve this with the pasta – you could serve it over rice or even roasted potatoes. If you are keto – try it over some whipped or roasted cauliflower. This pasta recipe could also be used with a ton of other proteins – it would be delicious with a nice steak or pork chop. You could also use the balsamic sauce over a steak or pork chop as well.

Creamy Balsamic Chicken

One note of caution – you will need to use balsamic VINEGAR not VINEGARETTE. The vinaigrette or salad dressing versions are not going to mix into the sauce as well (they usually have additional oil as well as other seasoning and flavors). If you are concerned with the strength of the vinegar flavor, you could decrease the amount you add to the sauce or increase the amount of cream until you get the desired taste.

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Creamy Balsamic Chicken

Chicken and Pasta with a delicious and simple creamy balsamic sauce
Course Main Course
Cuisine American, Italian
Keyword balsamic, Chicken, Chicken Dishes, pasta dishes
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6

Ingredients

For the Chicken

  • 1½ lb Chicken Breast thin sliced
  • 2 tbsp Avocado Oil
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Parsley

For the Pasta

  • 1½ lb Long Pasta spaghetti, linguini, fettuccini
  • 4 tbsp Butter melted
  • 1 tsp Garlic Powder
  • 1 tsp Parsley
  • 1 cup Parmesan Cheese shredded

For the Sauce

  • 4 tbsp Butter
  • 2 tbsp Avocado Oil
  • 3 tbsp Flour
  • ½ Yellow onion diced
  • 4 Garlic Cloves minced
  • 1 tsp Parsley
  • 2 cups Chicken Broth
  • 1 cup Heavy Cream
  • 1 cup Balsamic Vinegar
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Instructions

  • Prepare all of the ingredients. Start water boiling for pasta.
  • Sprinkle both sides of chicken with seasonings. In large saute pan over medium-high heat, add oil. Cook chicken for 8-9 minutes on each side. Remove to plate and keep warm.
  • Add pasta to boiling water and cook as directed on package. Drain in colander and rinse with cool water to arrest cooking process. Return to pot and add butter, garlic, parsley and parmesan cheese. Toss to coat.
  • Add butter and oil for sauce to saute pan. Add onions, garlic and parsley. Cook until butter is fully melted. Whisk in flour and cook for 3 minutes. Whisk in chicken broth and cook for 3 minutes. Whisk in balsamic vinegar and cook for 2 minutes then add heavy cream and cook another 2 minutes.
  • To plate, place a portion of pasta to one side of plate. Take a piece of chicken and dunk it in balsamic sauce and place on other side of plate. Ladle additional sauce down center of plate and garnish with additional parmesan, if desired.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Chicken Broccoli Alfredo Soup

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Soup’s On! There is just something about a big warm bowl of soup in your hands to push the cold away. And I love that you can achieve just about any flavor profile with a soup. Case in point – this delectable Chicken Broccoli Alfredo Soup! It teased us all day from the slow cooker but was so worth the wait!

Chicken Broccoli Alfredo Soup

Slow cookers were made for soups. They cook it low and slow all day to develop delicious flavors all the way through. This soup is no exception. The garlic infuses into the broccoli and chicken to give it such a depth of flavor you will be blown away.

I know some people will put the dried pasta right into the slow cooker on a dish like this. But I just don’t care for that. It never seems to cook evenly, so you end up with some less than al dente and some mushy. I think it’s much more successful to make the pasta separate. Plus the melted butter tossed over the pasta before adding it, gives it a richness.

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Chicken Broccoli Alfredo Soup

A warm bowl of soup with all the flavors of the delicious pasta dish!
Course Main Course
Cuisine American, Italian
Keyword alfredo, broccoli, Chicken, chicken soup, slow cooker
Prep Time 10 minutes
Slow Cooker Time 6 hours
Servings 6

Ingredients

  • 1½ lb Chicken thighs, boneless, skinless cut into 1-inch cubes
  • 2 8oz bricks Cream Cheese cut into quarters
  • 3 Broccoli Crowns cut into flowerets
  • 4 Garlic Cloves minced
  • 6 cups Chicken Broth
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Dried Minced Onion
  • 2 cups Parmesan Cheese
  • 1 cup Heavy Cream
  • 1 lb Short Pasta small shells, elbow macaroni, rotini
  • 4 tbsp Butter melted
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Instructions

  • Prepare all of the ingredients.
  • In a slow cooker set to low, add broccoli, garlic, chicken, salt, pepper, onion, cream cheese chunks and chicken broth. Secure lid and let cook for 5½ hours.
  • Remove lid and stir to combine cheese into broth. Add parmesan cheese and heavy cream, stir to combine. Return lid and let cook for remaining 30 minutes.
  • Start water boiling for pasta. Once boiling, add pasta and cook as directed on package. Drain in colander, rinse with cool water to arrest cooking process and return to pot. Add melted butter and toss to evenly coat.
  • In a bowl, add a portion (about a cup) of pasta. Ladle soup over top until pasta is "floating". Garnish with parmesan and parsley, if desired.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Bacon Green Beans #SideDishes

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Side Dishes are an important part of any meal, but especially important when it comes to the holiday season. I like to think of side dishes as supporting characters – they should compliment the main dish but not necessarily outshine. This particular side dish walks that fine line very well. Bacon Green Beans is so totally simple, you are going to be shocked by the amount of flavor you get!

Bacon Green Beans

When you read the recipe you might be a bit shocked to see that it’s literally only four ingredients. And – YES! – you really do just cook it all in the bacon grease. Trust me on this one! While your vegetarian/vegan family and friends won’t be able to try this dish – the meat eaters are going to absolutely love it!

Bacon Green Beans

The greatest thing about this side dish is that it basically goes with anything. A perfect side for a spiral ham, a roasted turkey or a nice juicy prime rib! You can have it along side potatoes, salads, mac & cheese. It is so delicious but simple.

My cookbook – Homemade on a Weeknight: A Family Cookbook by Estelle Forrest – has an entire section on Side Dishes, if you are in need of some more ideas this holiday season.

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Bacon Green Beans

Perfectly roasted Green Beans covered in bacon and garlic!
Course Side Dish
Cuisine American
Keyword bacon, green beans, Side Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • ½ lb Bacon cut in ½-inch pieces
  • 2 lb Green Beans ends trimmed
  • ½ Red Onion diced
  • 3 Garlic Cloves minced
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Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg.
  • In a frying pan over medium high heat, add bacon. Cook until crispy but do not remove bacon or grease from pan.
  • Spread green beans over a large baking sheet. Sprinkle with onions and garlic. Then pour bacon and bacon grease over the top. Using tongs, toss the green beans around on the baking sheet to coat and combine. Place in oven and bake for 30 minutes.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Black Bean Chicken Chili #SlowCooker

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Chili is another of those types of foods that can be pulled together in so many ways. You can have meat or no meat – you can have chicken, turkey, beef or pork. You can have beans or no beans – you can have kidney beans, white beans, black beans, or pinto beans. It can be spicy or not. Also you could add other veggies or not. For this slow cooker creation, I made Black Bean Chicken Chili – and was deliciousness in a bowl!

Black Bean Chicken Chili

I love the combination of Black Beans and Corn – they balance each other so perfectly. And honestly this chili could not be more simple. It took me maybe 5 minutes to put everything in the pot. Then I went out and enjoyed the day with my family and came home to a yummy, hearty bowl of chili!

Black Bean Chicken Chili

As you can see from the pics, I served mine up with some cheese quesadillas. All I do it put some cheese, paprika and cumin in a folded tortilla and toast them in my biggest saute pan until gold brown on each side. You could also serve it with some Cheesy Jalapeno Corn Bread (just add a cup of shredded cheese and half a diced jalapeno to your fave corn bread recipe).

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Black Bean Chicken Chili

A delicious hearty bowl of not your average chili!
Course Main Course
Cuisine American
Keyword chicken chili, chicken soup, chili, hearty soup, slow cooker
Prep Time 10 minutes
Slow Cooker 6 hours
Servings 6

Equipment

Ingredients

  • 8 oz Sour Cream

For the Chili

  • 1½ lb Chicken Thigh boneless, skinless
  • 1 28oz can Crushed Tomatoes
  • 1 15oz can Sweet Corn
  • 2 15oz can Black Beans drained
  • 3 Garlic Cloves minced
  • ½ Yellow Onion diced
  • 1 tsp Cumin
  • 2 tsp Chili Powder
  • 1 tsp Parsley

For the Rice

  • 2 cup Long Grain Rice
  • 1 tbsp Avocado Oil
  • 1 15oz can Tomato Sauce
  • 1 tsp Cumin
  • 4 cups Chicken Broth
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Instructions

  • Prepare all of the ingredients.
  • Place all ingredients for chili in slow cooker. Stir to combine. Cover with lid and cook on low for 6 hours.
  • At 5½ hours, remove chicken from pot and chop into small pieces. Return chicken to pot and replace lid.
  • In a sauce pan over medium heat, add oil and rice. Stir and cook until rice is lightly toasted. Add tomato sauce and cumin, stir to combine. Add chicken broth and cover with lid. Cook for 15 minutes (do not remove lid).
  • Place a portion of rice in a shallow bowl. Ladle chili over top and garnish with a dollop of sour cream in the center.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Thai Turkey Meatballs

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When I think of Thai food I always think of that sweet yet spicy flavor combo it’s famous for. And I love to play around with different combos to get that profile. These meatballs are no exception – Thai Turkey Meatballs have jalapeno, ginger and sweet chili sauce packed in. And the veggie noodle combo on the side is just yum!

Thai Turkey Meatballs

I made these meatballs a little bigger than typical meatballs because I wanted them to be closer to a meatloaf, to make sure you get all the flavors in one. You could also use a brownie bite pan to cook these up if you wanted.

If you can’t find the rice noodles (or don’t like), you could also use regular linguini or spaghetti pasta. You could also use a glass noodle or other chow mein style noodle. If you do use a flour based pasta, you may want to increase the amount of coco aminos you add, as they don’t soak it up quite the same way.

I use a fairly mild Sweet Chili Sauce – if you want a little more kick you could use a Chili Garlic Sauce instead.

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Thai Turkey Meatballs

Try something a little different tonight with Sweet Chili flavors!
Course Main Course
Cuisine American, thai
Keyword ground turkey, meatballs, rice noodles, thai
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6

Ingredients

For the Meatballs

  • 2 lb Ground Turkey
  • 2 Eggs beaten
  • ½ Jalapeno seeded and diced
  • 3 Garlic Cloves minced
  • 1 cup Panko Bread Crumbs
  • ½ cup Cilantro chopped
  • ¼ cup Coco Aminos
  • ¼ cup Lemon Juice
  • 2 tbsp Fish Sauce
  • 2 tbsp Ginger grated
  • ¼ cup Sweet Chili Sauce plus more for garnish

For the Noodles

  • 1 lb Rice Noodles for Stir Fry
  • 3 Carrots cut in matchsticks
  • ½ cup Cilantro chopped
  • ½ Jalapeno seeded and diced
  • ½ Red Onion sliced
  • 5 Radishes halved and sliced
  • ½ cup Sweet Chili Sauce
  • ¼ cup Lemon Juice
  • 2 tbsp Avocado Oil
  • ½ cup Coco Aminos
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Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg. Start water boiling for noodles.
  • In a bowl combine carrots, radishes, onions, cilantro, jalapeno, lemon juice and sweet chili sauce. Toss until well coated and place in refrigerator.
  • In a mixing bowl combine all ingredients for meatballs. Form into 2-in balls and line out on a baking sheet (either covered with parchment paper or greased). Place in oven for 35 minutes.
  • Once water is boil, add noodles and cook as directed on package.
  • In a large saute pan or wok over medium-high heat, add oil. Once noodles are cooked add to oil along with coco aminos. Toss to coat and cook for 3-5 minutes. Add veggie mixture and toss to combine. Cook another 5 minutes.
  • Serve 3-5 meatballs per plate along with a portion of noodles and a drizzle of Sweet Chili Sauce.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Beef Stew Casserole

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Beef stew is such a warm, hearty comfort food. But it can be very time consuming to put together. In effort to get all the yummy flavors, I turned it into a casserole and added a flaky crust! Check out my Beef Stew Casserole!

Beef Stew Casserole

I kept it pretty traditional – peas, carrots and potatoes with some beef. You could add other veggies if you like them. I did cook the beef with onions and garlic, but you could add in pearl onions if you prefer to have more onion flavor.

Beef Stew Casserole

This casserole is simple enough for a weeknight meal – yet hearty enough for a Sunday Supper. Your family is going to be so pleased when they see the beautiful crispy pastry crust atop all the the yummy veggies and meat. While you could omit the bacon – why would you? It just gives it that little something extra.

I use store bought Puff Pastry because I am in no way a pastry chef! If you can make your own – it would be so dang tasty! If you don’t like or can’t find puff pastry sheets (look in the freezer by the pie crusts) – you could also top it with some refrigerator biscuits or homemade biscuits. Just be sure to adjust the cook time so they don’t burn on top.

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Beef Stew Casserole

Peas, carrots, potatoes, onions and beef all under a crispy flaky crust.
Course Main Course
Cuisine American
Keyword beef, casseroles, ground beef, ground beef recipes
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 2 lb Ground Beef
  • ½ lb Bacon cut into ½-inch pieces
  • 4 Russet Potatoes cut in ½-inch cubes
  • 1 16oz bag Frozen Peas & Carrots
  • 1 White Onion diced
  • 2 Garlic Cloves minced
  • 1 tbsp Avocado Oil
  • 1 stick Butter melted
  • 2 cup Beef Broth
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • 1 tsp Rosemary
  • 1 tsp Thyme
  • 2 tsp Parsley
  • 2 sheets Puff Pastry
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Instructions

  • Prepare all of the ingredients. Preheat oven to 425deg.
  • In a frying pan over medium high heat, add bacon. Cook until crispy and remove to paper towel covered plate. Let cool some then coarsely chop into smaller bits.
  • In a saute pan over medium high heat, add oil, onions and garlic. Cook for 3 minutes then add beef, salt, pepper, rosemary, thyme and half of parsley. Cook until no longer pink. Stir in potatoes, peas & carrots and let cook for another 3 minutes.
  • Transfer meat mixture to 13×9 baking dish. Add bacon and beef broth. Cover with puff pastry. Brush top with melted butter and sprinkle with remaining parsley. Put into oven for 30 minutes (until top of pastry is golden brown). Remove from oven and let cool for 5-10 minutes before serving.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Cajun Shrimp over Whipped Cauliflower #ketofriendly

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Most Shrimp boil or gumbo recipes have either rice or potatoes involved – making them not the most keto friendly. So to get all the yummy flavors of a cajun shrimp dish, I decided to use whipped cauliflower instead! Cajun Shrimp over Whipped Cauliflower was so dang good – the whole family loved it down to the last bite.

Cajun Shrimp over Whipped Cauliflower

You could add more veggies to this if you wanted to get a more gumbo like flavor – but keep in mind that beans and corn will increase the carb count. You could add some bell peppers when you add the onions.

This dish is fairly simple to put together and easy to serve up. The pan gravy really brings it all together. The gravy gives it just that little something extra and balances the flavors. You can omit the lemon juice in the cauliflower – but I really like the way it brightens the flavor.

If you can’t take the heat – you can lessen the cayenne pepper or remove it all together. My kids have come to love food with a little kick – so we can make it full strength. I always try really hard to not tell them “it’s going to be spicy” so that they give it a real chance. If they don’t like it, you can always give the whole plate a squeeze of lemon juice. The acidic juice will cut the heat of the cayenne pepper, making it more palatable. You can also add more cauliflower to the plate so they can mix it in more.

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Cajun Shrimp over Whipped Cauliflower

Keto Followers Unite! Have your Shrimp Boil without the Carbs!
Course Main Course
Cuisine American
Keyword cauliflower, keto, Sausage, shrimp, whipped cauliflower
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1 lb Jumbo Shrimp peeled and deveined
  • 1 lb Andouille Sausage cut in ¼ inch coins
  • 3 tbsp Avocado Oil
  • ½ White Onion diced
  • 3 Garlic Cloves minced
  • ½ tsp Cayenne Pepper
  • 1 tsp Smoked Paprika
  • 1 tsp Parsley
  • 1 tsp Nutmeg
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • 1 tbsp Corn Starch
  • 1 cup Chicken Broth

Whipped Cauliflower

  • 4 cups Cauliflower cut into pieces
  • 1 cup Heavy Whipping Cream
  • 3 tbp. Butter
  • 1 tsp Lemon Juice
  • 2 Garlic Cloves
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Instructions

  • Prepare all of the ingredients. Start water boiling of cauliflower.
  • In large sauté pan over medium heat, add oil, onion and garlic. Cook 3 minutes then add sausage.
  • Add garlic and cauliflower to boiling water and cook for 15 minutes.
  • Add seasonings and shrimp to sauté pan. Once shrimp in no longer pink, remove shrimp and sausage from pan.
  • Combine chicken broth and corn starch then add to pan and stir with pan drippings until a pan gravy develops.
  • Drain cauliflower and transfer to bowl. Add butter, lemon juice, and cream and blitz with immersion blender until creamy.
  • Place portion of whipped cauliflower on plate. Top with Shrimp & Sausage mixture, pan gravy and garnish with parsley.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

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