Just made this Friday for some of my LC buddies. Not sure of the Carb count, but I would surmise it's about 8 ECC per steak, including bordelaise and ke-bob. Enjoy!

Grilled RibEye (au poivre)
4 Angus Rib Eye steaks
Cracked black pepper
Garlic Powder

Grind black peppercorn coarsely. Mix with equal amounts of garlic powder.

Pierce steaks several times with a fork. Not too many, as the marbling will serve to tenderize.

Rub pepper/garlic mixture onto both sides of steak

Let sit for 30 minutes, in refigerator, covered.

Grill to desired doneness (about 11 minutes for medium rare, medium heat, turning occassionally after first 5 minutes)

Grilled Shrimp Ka-Bobs
1 lb. shrimp
3 bell peppers, different colors (or sub 1 pepper with an onion)
2 cloves garlic
1/2 tsp. cayenne pepper
1 tsp. paprika
2 tbsp. olive oil
2 tbsp. lemon juice
1 tsp. salt

Wash shrimp and pat dry on paper towels. Peel shells and discard. De-vein each shrimp

Wash, de-seed and chop the peppers and onion into 1" square sections.

Mince the garlic with salt. Mix the garlic-salt with lemon juice, olive oil, cayenne pepper, and paprika in a large bowl.

Add the shrimp and peppers and toss well to coat.

Thread the skewers with the shrimp and veggies. Place the skewers on a large baking sheet and pour the remaining marinade over the top.

Grill the kebabs 2-3 minutes on each side.

Crawfish Bordelaise
1/4 stick butter
1/2 cup chopped cajun sausage
3/4 cup chopped bell pepper (can mix the colors)
1/2 large onion (chopped)
1/2 cup sliced mushrooms
Assorted Seasonings (Italian seasonings, cayenne, hot sauce)
1/2-3/4 cup heavy cream
1 pound crawfish tails
Grated Parmesan

In a small saucepan, melt butter. Add sausage, peppers, onions and seasoning and sauté until tender (about 5 minutes.) Add mushrooms just before completion.

Add cream, and reduce the sauce over medium heat. Add crawfish, and cook for 3-4 minutes until thickened. Adjust seasoning. Add parmesan to taste, generally 3/4 cup grated. This will ticken sauce further.

A couple of little birdies told me that this was absolutely delicious! Be careful, or we'll show up to dinner uninvited next time you invite the Ws...

Well dang bro, I live in New Orleans and I was afraid that I would have to leave all that cooking behind. Anything with crawfish and I am there! Gonna definantly try this one out bro. When you say "cajun sausage" are you talking about Andouille, Chaurice, Boudin, or does it not matter?


Cheers,


Chud

O WOW!!! What can I say that sounds awesome. Definately gonna have to try those. Made my mouth water just reading them.

P.S. You think you can teach my DH to cook? j/k, I just find it awesome when men can cook. Please keep sharing those awesome recipes

Actually, I was referring to a cajun style sausage. Using any of the "authentic" variety will up your carb count dramatically, due to the fillers. Remmeber the rice in Boudin?

Oh wow, if I can get the stuff for this in London, I am so going to make it.

Emily

Hi Tholian8,

If you can't find the andouille or cajun style sausage in your neck of the woods, you could always use kielbasa, but I am not sure what the carb count is on that. Good luck.


Chud

You are right bro, I forgot about the rice. I can still make this with a roux, right? It is amazing how carbs "sneak" into every day cooking when you don't consciously think about it.


Chud

My, oh my! I believe I've found the recipe for Sunday supper!