This was a quick and delicious way to put crawfish together for a casserole dinner. My husband loves casserole. You know me……always looking for easy. It’s cheesy, buttery and full of good veggie nutrition as well. If your family loves seafood, give this a try! It’s sure to please. 🙂 You can substitute shrimp in this recipe if you prefer. This recipe is suitable for all phases of Atkins.
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1 c. yellow summer squash, ½” dice (I used a small 5″ squash)
4 T. unsalted butter
1 stalk celery, chopped
2 oz. bell pepper, chopped (I cross sliced mini bell peppers I had on hand)
2 oz. onion, chopped
1 clove garlic, minced
½ c. chopped green onion
¼ c. chopped parsley
½ tsp. my Cajun Seafood Spice Blend
1/8 tsp. cayenne (optional)
12 oz. crawfish tail meat, rinsed well (or cleaned, peeled shrimp)
1 c. shredded Cheddar cheese
1 c. shredded Monterrey Jack Cheese
Optional Topping (not included in stats): ¼ c. shredded Parmesan+5 crushed pork rinds
DIRECTIONS: Chop squash and other veggies. Melt butter in non-stick skillet or wok over high heat. Preheat oven to 350º. Saute squash and all other vegetables until nearly tender or about 5 minutes. Add parsley, spices and crawfish. Reduce heat to medium and saute all for about 5 minutes stirring several times, to allow flavors to meld. Mix the Cheddar and Jack cheese in a bowl and sprinkle half over the crawfish mixture. Stir all well. Now put remaining cheese on top evenly. Sprinkle with the Parm-pork rind topping and pop into 350º oven for 30 minutes. I garnished with slices of mini bell peppers. Pairs nicely with your favorite low-carb dinner roll and a lovely green salad.
NUTRITIONAL INFO: Makes 6 servings, each contains:
267 cals., 19.5g fat, 4.51g carbs, 0.80g fiber, 3.71g NET CARBS, 18g protein, 426mg sodium