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I’m making these as a side to have with our pork chops and cornbread for dinner tonight, so I thought I’s share.  I’m using bacon in mine tonight instead of the sausage.

Zydeco is a term synonymous with Louisiana Cajun culture.  It comes from the rapid pronunciation of the French word for beans:  les haricots, in which the “z” sound of the final “s” les is elided into the next word or haricots.  So in rapid speech, it comes out sounding a bit like phonetically pronounced “zydeco”.

We ate beans similar to this years ago at a restaurant in Sulphur Springs, LA (I believe it was called Cajun Charlie’s).  Unlikely flavor pairings, but we just loved it!  I’ve come up with a pretty close facsimile you might like to try sometime. Though you can use any Atkins-acceptable smoked sausage (without unacceptable fillers), this would be even better with Tasso or Andouille dry-cured sausage if you can get one of them in your area.  This recipe is suitable for Atkins Induction Phase.

VARIATION:  Use coarsely chopped bacon in place of sausage.  Very nice smoked flavor will come through.   Use Thyme instead of Tarragon.  All delightful changes for beans.

INGREDIENTS:

2 links of smoked sausage, sliced thin

4 oz. red bell pepper, chopped (tiny jar pimiento, drained)

1 large stalk celery, thinly sliced

2 oz. sliced onion

3 large mushrooms, sliced

16 oz. cut frozen green beans (or 2 cans no-salt beans, drained)

½ tsp. dried tarragon

Dash of my Seafood Spice Blend (or dash each of cayenne & paprika)

Dash of salt and black pepper

3-5 drops Tobasco or Chipotle Tobasco

DIRECTIONS:  Cook frozen beans per directions on package until just done (tender crisp) in non-stick skillet.  Drain and set aside.  Now brown sausage in same pan. It should make enough grease no additional will be needed.   Add celery, onion, peppers and mushrooms and saute until tender.   Reduce heat to lowest possible and add seasonings and Tobasco.   Add drained beans back into the skillet. Stir and simmer on low, stirring a few more minutes to  blend flavors.

NUTRITIONAL INFO: Makes 4 servings, each containing:

174 cals, 11g fat, 10.25g carbs, 4.08g fiber, 6.16 NET CARBS, 9.65g protein, 39 mg. sodium