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saute shrimp (peeled and devined) in 1/4 butter and LOTS of cajun dry seasoning and paprika, do the same for the crawfish (I did mine in separate skillets)- there will be lots of red juice - set aside all aside:
Then in a heavy skillet saute the following in 1/2 cup olive oil, and paprika for color -
For the medley: 2 bell peppers - yellow=red and green thinly slice red ,3-4 ribs celery chopped, 2 roma tomatoes seeded and diced, 1- onion minced, tobasco and cajun seasoning- as much as you like, - add garlic, saute in 1/2 cup olive oil- when crisp an
d as done as you want it, add in the shrimp and crawfish tails with the juices- and more paprika plus parsley to the veges along with one full can of cocount milk (unsweetned) - has only 7 grm carb. for the whole can. !
bring to a rapid boil unitl it is thick and creamy -will be like etoufee- serve in bowls and top with the diced green onion
It is delicious !!
you can cut the crawfish and double the shrimp vice versa-
Carbs per serving - include all nutritional information if known: