This is a quick and simple dish to make. I love Cajun food and I associate crawfish with the spice dishes in Louisiana. My husband just loves seafood casseroles. 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 or 1 lb. crab meat in this recipe if you prefer, but of course, each has a slightly different taste. This recipe is suitable for all phases of Atkins.
INGREDIENTS:
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
VARIATION: Use 1 lb. cleaned shrimp or 1 lb. cooked crabmeat instead of crawfish
DIRECTIONS: 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. 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:
296 calories, 20.7 g fat, 7.16 g carbs, 2.0 g fiber, 5.16 g NET CARBS, 21.1 g protein, 509 mg sodium
Buttoni's Low-Carb Recipes 