Originally Posted by chefmichel

P1040618 by chefdemaison, on Flickr

3 tbsp. oil
2 cups onions, minced
2 cups green peppers, minced
2 cups celery, finely diced
3 cloves garlic, minced
1 bay leaf
3 tbsp cajun spice
2 cups canned clams with liquid
2 lbs. polish style kielbassa (smoked cooked sausage)
1 14 oz. can chopped tomatoes
2 lbs. shrimp, raw, no shells

At around 8 servings it was 11 grams of carb but I'd say it's more like 10 to 12 servings. It was very yummy, freezes well. If you make it take a photo and share.


In a largish soup pot, heat oil on high heat, add onions, green peppers and celery and saute 2 to 3 minutes. Stir in bay leaf, seasonings, garlic and saute for another 5 minutes, stirring ingredients frequently.
Add remaining ingredients except for shrimp, bring to a boil and simmer for about 25 minutes or until vegetables are well cooked. Just before serving stir through shrimp until just cooked (a minute or two).

I wanted to use Okra to make it more authentic but I didn't have any in the house. If you decide to add some, I'd cut back an equal amount on the celery to keep the carb count the same. I served it over white rice for the kids. A very easy to adapt recipe for the non low carbers.

Originally Posted by chefmichel

Hi Jfan,
Welcome to the group. Whatever we lose from now to May 31 is great!
It really does help to understand the science behind Low carbing. I highly recommend the Atkins book or Gary Taubes book 'Why we get fat".

Counting carbs is far more important than calories, especially in the beginning when you are new to this way of eating. I can assure you that I lost 44 lbs. in about 5 to 7 months and never once counted a calorie.

Michelle

Originally Posted by chefmichel

Let's make the Swai together. OK everyone on board.

Go to the grocery store and get.

800 grams of Swai or Grouper or Catfish or some kind of white fleshed fish
1/2 tsp of rosemary (ideally ground)
1/2 tsp of dried thyme
some butter
salt and pepper
lemon
1/2 cup or so of grated Parmesan cheese

Everyone try a new vegetable.
I suggest something bright green, fiddleheads, spinach, asparagus, broccolini, bok choy.

Let's cook Friday and I'll take photos and then we can share our successes.

Who's in for it?

Next week I'll show you how to make delicious parmsan braised fennel.