Keto Andouille Daikon Stew. Long ago I was looking for what I thought was the best and most authentic tasting Andouille sausage and the one pictured was it, and is to my taste. You are going to use the one you like best. I ordered 5 or 6 different sausages from Cajun Grocery and the one shown is what I found to be THE most authentic. Make no mistake, this stew is good, good, good and even better when served with my Cauliflower Grits and not to be confused with plain ole cauliflower rice although that will work too. The blackening seasoning is also what I use and the reason I like it so much is the blend. It’s heavy on thyme, not just all cayenne pepper.
I know many of you want recipes done in a crock pot but the great thing about this keto andouille daikon stew is, it is made quickly with no long simmering for hours. You know how stews can be. They tend to grow and in this case, you may be glad if you have leftovers. If you are looking for even more protein then 1-2 added pulled meat chicken thighs also might be good and…it will also tend to thicken your stew.
All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.
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As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 2 Lbs Andouille Sausage
- 2 Lbs Daikon Radish
- 1 Lb Button Mushrooms
- 4 Slices Bacon
- 2 T Butter
- 1 Medium Onion Diced
- 2 T Garlic Paste***
- 3 T Tomato Paste
- 1-1½ t Cajun Spices (Your Favorite)
- 1 t Dried Thyme
- 1 t Liquid Smoke
- 9-10 C Water (Or Chicken Stock)
- 1-2 T Chicken Paste*** (If Using Water)
- ¼ t Guar Gum or Xanthan Gum > or < As Needed To Thicken A Bit. (Mine Are Mixed)
- 1 C Sour Cream
- ¼ C Green Onions
- Salt To Taste And Only If Needed
- Peel, cut and put daikon radish in 5 C water, cover, and simmer until tender.
- Slice mushrooms about ¼” thick.
- Dice onions.
- Cut Andouille to bite size pieces.
- Cut bacon into ½” pieces and sauté until soft but not too crispy. Leaving fat in skillet, put bacon into large bowl.
- Add onion and sauté in bacon fat until softened. Add to bowl.
- Add butter to any bacon grease, turn up heat and sauté mushrooms until just beginning to brown. Add to bowl.
- Add andouille sausage to skillet and brown slightly. Add to bowl.
- Turn down heat, add tomato paste, garlic, liquid smoke and spices and cook 2-3 minutes.
- Add water from cooking the daikon, additional 4-5 C water, chicken base, and stirring to mix, simmer 4-5 minutes. Add kitchen bouquet if using and while whisking, slowly sprinkle in guar gum-xanthan gum to barely thicken.
- Add back bowl of cooked food to heat.
- Garnish with 2 T sour cream and sprinkle with green onions.
- 8 Servings
- 411 Calories, 24.3g Protein, 30.0g Fat, 10.8g Carbs, 2.6g Fiber, 8.2g Net Carbs
- I have shown two ways to cut your daikon radish and the idea is to have nice bite sized pieces.
- If you like really spicy stew you may add ½ t of cayenne pepper but for sure taste this before adding additional spices. The Andouille is (should be) spicy and so should your Cajun spices.
- If you like Worcestershire sauce then put it on the table and let people add their own.
This sounds really good and I’m sure I will try it soon, but with Polska Kielbasa as I would have normally done as a soup with sausage & potatoes in my pre-keto days. I have yet to try Daikon as a sub for them, but I have used regular radish in the past in a stew. Thanks for this!
Hi Bobbi Jo,
Sorry, but I DO know who you are. I know Kielbasa is great in a stew and just be careful which spices you use with it. Of course regular red radishes work just as well as daikons, just a bit more expensive.
Ha ha! I wasn’t trying to disguise myself.
I was thinking a regular kielbasa stew with the Daikon and probably tone it down and just use parsley, garlic, paprika, maybe some Dijon mustard.
Got it.