Keto Crackers or Chip

Ingredients

1 and 1/4 cup almond powder

3 tbs whey or soy protein powder

1 tbs xanthan Gum

1/4 tsp salt 

1/4 tsp pepper

6 TBS hot water

Parchment paper

Oil for frying 

Additional seasoning:

1 tsp garlic powder

1 tsp Cajun seasoning

Sesame seeds to sprinkle on top

1/4 tsp cayenne pepper

red pepper flakes to sprinkle on top

1 tsp italian seasonin

1 or 2 tsp of Italian seasoning..

This basic recipe lends itself to many different variations 

Mix all dry ingredients together in a bowl.  

Add the hot water and continue to whisk it together.  You may be tempted to add more water, but you don't need it.  The dough will come together.

Once the dough has reached a malleble state, roll it into a ball.

Next, I put the dough between two sheets of parchment paper and using my cast iron skilled, I press down to make it into a circular shape.

To make crackers, take your rolling pin and on a silicon sheet or parchment paper, roll the dough out into a thin rectangular.  Square it off with your knife.  Gently score the crackers to make them easier to break apart.  Then bake at 350 for 12 minutes. Be sure and check on them to adjust time as needed.  Take out and let cool.  Once cook break apart.  Store in zip lock bag for up to 3 days or you can put them in the refrigerator for longer storage.  These also freeze well if you want to make a large supply.

For Chips - 

Tortilla press - if you have a tortilla press, cut your dough into 8 equal pieces. Then roll the dough into a ball and use press to flatten it.  You can then fry the entire piece or cut each piece into fourths.

Heat oil until you can drop a small amount of dough in it.  Dough should rise to top, bubble and turn crisp.

With out a tortiall press, just continue rolling dough into a larger circle and then use a small diameter cookie or biscuit cutter to create your chips.

Thanks to Cajun Life, Recipes and Cocktails for this basic recipe.

Follow The Cajun Keto Chef on FB for more recipes! 

BBQ Shrimp

2 lb shrimp in shells
1 cup butter
1/2 cup olive oil
4 tb garlic
1 tb basil
4 tspo salt
1 tsp lemon juice
2 tb. Worcestershire
5 tablespoons black pepper

Melt butter in olive oil.  Add all other ingredients except shrimp.  Let sauce stand for 15 minutes.  When ready to cook, add shrimp and cook for about 15 minutes.

Divide shrimp into ind, bowls, pour sauce over shrimp.

Air Fryer Asparagus

Air Fryer Asparagus

Preheat air fryer to 400.

In a bowl, toss trimmed asparagus with olive oil, salt, pepper, italian seaonsing and parmasean cheese (if desired)

Place in single layer in air fryer and cook for 5-8 minutes until desired tenderness. 

Chcken and Andouille Sausage Gumbo

 Emeril Lagrasse's recipe.

This is very much the way I learned to make it.  I have to admit that when I make gumbo, I don't really use a recipe.  But if I did, this would be the one.

INGREDIENTS

• 1 recipe Rich Chicken Stock, with reserved chicken meat
• 1 cup vegetable oil
• 1 cup all-purpose flour 
• 3 medium onions, chopped
• 2 ribs celery, finely chopped
• 3 tablespoons minced garlic
• 1 green bell pepper, seeded and finely chopped
• 1/2 teaspoon cayenne pepper, plus more to taste
• 1 tablespoon Tony Checere's Creole seasoning or more..to taste. 
• 1 1/2 pounds andouille sausage, cut into 1⁄3-inch-thick rounds
• 1 1/2 teaspoons salt, plus more to taste
• 3/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 1 bunch green onions, thinly sliced
• 1/3 cup chopped fresh flat-leaf parsley
• Cooked white rice, for serving
• Louisiana hot sauce, for serving
• Filé powder, for serving (optional)

Instructions

• Boil a chicken until done.  Remove chicken and debone it into chunks. Reserve broth and let it cool.

• Make your roux in the microwave until it is dark brown, the color of milk chocolate.

• Transfer to your cast iron pot.  

• Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. (Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Check water level to make sure it is at the thickness you prefer.

• Add the chicken to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.

DIRE

• Make the

Air Fryer Jalapeno Poppers

 Large jalapenos

Bacon

Cream Cheese

Slice the jalapenos in half and core them..  Put a strip of cream cheese down one side. Place the other side back on top.  Roll the pepper acoss the strip of bacon until covered.  Secure with toothpick(s)

Do this for each pepper you are cooking.

Place in air fryer basket (no need to oil) and cook at 370 for 8 to 9 minutes or until bacon is done to your desired crispness. 

 Instant Pot Ribs

Ingredients:

2 cups water or Dr. Pepper (not diet)

1 tbs. Liquid Smoke 

2 lbs ribs cut to fit into pot.

Your favorite rub (I have a rub recipe that we like and is included ..search for Gina's Brisket Rub)

Instructions:

Pat ribs dry.  Cover with rub.  Let set for an hour or more.

Put the liquid ingredients in bottom of instant pot.

Arrange ribs on trivet.

Cover, seal, and pressure cook on high for 40 minutes.  Use a natural release.

Remove ribs from pot, slather with your favorite bbq sauce and finish them on the grill or under the broiler until they have that nice kinda crispy look on the outside.

These are so tender...

Microwave roux

Ingredients: 

1 cup flour

3/4 cup vegetable oil

Optional:

2 cups chopped onions

3 cloves minced garlic

1/4 of a bell pepper chopped

2 celery ribs chopped

In large 8 cup Pyrex class measuring cup, combine the flour and roux.  Cook on high in micorwave for 6 minutes.  After 6 minutes, very carefully take it out.  Add vegetables if you are using them.  Stir well.

Microwave at 30 second intervals, stirring between intervals, until the roux is the color you desire.  I usually cook mine until it is a dark pecan color.  

For gumbos, I make a very dark roux, but for bisques and other creole dishes, I usually use a lighter roux.  It is up to you.

After roux is desired color, add enought HOT water to make four cups.  

This freezes well if you want to keep some on hand for future uses.