Posted at 6:03 PM
- 2 tablespoons unsalted butter
- Freshly ground black pepper
- 3 garlic cloves, minced
- 1 onion, sliced
- 1 large green cabbage, roughly chopped
- 6 cups vegetable broth
- 1 cup heavy (whipping) cream
- 1 pack smoked turkey sausage (optional)
- liquid smoke 2 -3 tablespoons (optional)
- Worcestershire Sauce 2 tablespoons (optional)
- the original recipe didn’t call for the last three items, I added these for my changes and likes.
- Calories with out the last three ingredients is 280.
- Select SEAR/SAUTE’ and add the butter. Once melted, add the onion and sauté for 3 to 4 minutes. Add the garlic and cook for 2 to 3 minutes.
- Place the cabbage in the pot and stir to combine. Season with salt and pepper. Pour in the vegetable broth. Add the liquid smoke and Worcestershire Sauce and sausage if desired. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
- Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin.
- When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.
- Stir in the heavy cream. Season again with salt and pepper as needed. Serve immediately or place in Keep Warm until ready to serve.
The end results were delicious and creamy. The turkey sausage was a great added touch in my opinion. I would definitely make this quick soup again. The recipe was found in the Ninja Foodi Pressure Cooker Complete Keto Cookbook by Megan Flynn Peterson. I will add the link below to purchase the cookbook if needed for extra recipes.
Ninja Foodi Link:
Posted at 1:04 PM
- 1 onion – chopped
- 1 bell pepper – chopped
- 2 stalks celery – chopped
- 1 1/2 tsp. garlic – minced
- 1 stick butter
- 1 pound Louisiana crawfish
- 1 can cream of mushroom soup
- 1/2 cup bread crumbs
- 1 egg – beaten with fork set aside
- 2 – Pie shells (9″ inch deep dish)
- Ole’ Bay seasoning
- two squirts liquid smoke
- three shakes Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp “Better than Bouillon” – Lobster Blend
Saute’ onion, bell pepper & celery in butter until onions are clear. Add crawfish, and all seasoning along with bouillon and cook until crawfish are cooked about 20 minutes. Add Cream of Mushroom soup. Stir and cook about 15 minutes. Add Bread Crumbs & beaten egg. When adding egg add very slowly while stirring constantly, this will stop it from cooking immediately. Season with Ole’ Bay, black pepper, salt and tabasco to taste. Mix well. Pour crawfish mixture in one pie shell , spread evenly. Place other pie shell on top of the crawfish. Crimp edges to seal and poke holes with a fork on the top pie dough to vent. Bake according to pie shell directions.
I had a little trouble with my crust but it was delicious!!!!!
Posted at 11:39 PM
I have decided to start a blog to help my family and friends learn how to cook my cajun family recipes. My motivation to start this blog was my mother, who always cooked from sight, as do many great cajun cooks. My mother was diagnosed with Alzheimer disease and as a result will never again be able to share family recipes. Many people who were blessed to have tasted her dishes called her a great cook. We enjoyed her cooking, but never thought we would face the day that we couldn’t call her for directions to recreate any of the dishes she cooked. Each child having their own personal favorites. I also cook from sight, which creates problems for passing down recipes for future generations. My children, grandchildren and nieces & nephews, are my other motivation for blogging my information. They are basically forcing me to get my recipes out of my head and on to paper. A cookbook is in my future, on the bucket list for my brother and myself., so until it is mastered this will have to do. I will try my best to post many of my passions from Photography, traveling and of course recipes and cooking videos, something to mimic looking over your parent’s shoulder at the stove! I hope you enjoy my blogs and especially my cooking! Bon Appetite!
First blog post