This low-carb skillet meal is prepared in under 30 minutes and is perfect for a weeknight meal.
While many of us reserve crawfish for the ever popular crawfish boil, we can and should utilize this Louisiana superfood for quick weeknight meals. While many of us run from the crawfish thinking it is loaded with fat and calories, 3 ounces of crawfish has only 70 calories, 15 grams of protein, and is virtually fat-free! (psst – its the stuff we add to the crawfish boil that hurts us!)
Keep the spirit of crawfish alive with our amazing Low Carb Crawfish Cauliflower Skillet. By substituting the rice with cauliflower rice and using a lower-sodium turkey sausage, we have an amazing low-carb dish in under 30 minutes. Look for the cauliflower rice in the freezer section.
I know you will love this dish as much as my family does!
Low Carb Crawfish Cauliflower Skillet
1 tbsp olive oil
2 Jenny-O turkey sausage links, sliced (make sure low sodium)
3 celery stalks, chopped
1 onion, chopped
1 bell pepper, chopped
1 tbsp Paul Prudhomme Magic Seafood Blends
1 pkg. frozen Birdseye Cauliflower Rice
1 lb. Louisiana Crawfish tails, cooked and thawed
Place large saucepan on stovetop over medium heat.
Add olive oil.
Add turkey sausage links. Cook for 2-3 minutes.
Add celery, onion, and bell pepper. Saute for 5-7 minutes or until vegetables are soft.
Add Paul Prudhomme and crawfish. Cook for 2-3 minutes.
Stir in cauliflower rice. Cook for 5-7 minutes or until rice is heated.
Serve!
Nutrition Facts per 1 cup serving
Calories: 190, Total Fat: 5g, Saturated Fat: 1g, Sodium: 420mg, Total Carbohydrate: 12g, Dietary Fiber; 3g, Protein: 20g.
Shelly Marie Redmond, MS, RD, LDN is a culinary dietitian and founder of Skinny Louisiana.