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.
Many delicious low-carb recipes like this one can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends. Chef George Stella also brings you a wealth of delicious recipes you will love! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.
½ medium (5-6″ head cauliflower, cooked
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
Topping: Mix ¼ c. shredded Parmesan with 5 well-crushed pork rinds
DIRECTIONS: Break cauliflower into flowerettes and cook by your preferred method until nearly tender. Drain well, dice coarsely and set aside. Dice 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. Stir in cauliflower. 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:
20.7 g fat
7.16 g carbs, 2.0 g fiber, 5.16 g NET CARBS
21.1 g protein
509 mg sodium