Name: Cajun Crawfish, Sausage & Vegetable Skillet
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Yield: 6
Ingredients: 12 ounces crawfish tail meat; 12 ounces Cajun style sausage; 1 each zucchini; 1 each yellow squash; 4 each asparagus spears; 3/4 cups cherry tomatoes; 1 tablespoon olive oil; 1 tablespoon Cajun seasoning; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/2 teaspoon garlic powder

Cajun Crawfish, Sausage & Vegetable Skillet

This is a simple, quick & easy recipe that proves Cajun cooking doesn’t have to be difficult. One of the things I really like about this recipe is the wide range of vegetables which can be substituted for those listed. Chopped bell pepper, whole kernel corn, sliced mushrooms, broccoli, peas, onion, beans … and the list is almost endless! You can adjust the spice level to your tastes by using mild to hot sausage and by going light or heavy on the Cajun seasoning. Thanks to a short prep time and cook time, this dish is ready to eat in less than half an hour! Bon Appetit!

Healthy

Cooking Method: Stovetop Cuisine: Cajun/Creole Courses: Dinner, Main Course Recipe Keys: High Protein Low Carb

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Prep Time 8 mins Cook Time 17 mins Total Time 25 mins Difficulty: Beginner Servings: 6 Calories: 218

Instructions

Assemble the ingredients and set out the following equipment: cutting board(s), medium mixing bowl, small bowl, deep skillet (preferably cast iron), medium sauté pan.
Slice the zucchini and yellow squash into half rounds and the large ones into quarter rounds.
Slice the asparagus into 1 1/2" pieces.
Slice the sausage into rounds.
Slice the cherry tomatoes into halves and quarters. Place them in the small bowl and set aside.
Combine the cut up squash and asparagus in the medium mixing bowl. Drizzle the contents with 1 tablespoon of EVOO and toss until coated. Place the cut up sausage on the plate.
Add the sausage and 1 tablespoon of EVOO to the deep skillet. Sauté over medium high heat until well browned; 4 to 6 minutes. Remove from heat and set aside.
Apply some cooking spray to the medium sauté pan. Add the contents of the crawfish tail meat package (undrained) and sauté over medium heat for 4 to 6 minutes until the liquid is reduced significantly. Remove from heat and set aside.
Return the deep skillet with the cut up squash and asparagus to medium low heat. Add all the seasonings and the cut up tomatoes. Gently stir for 2 minutes.
Add the sausage rounds, the crawfish and stir gently with the vegetables until well combined, about 2 minutes.
Remove from heat; serve and enjoy.

Nutrition Facts

Serving Size 1 cup

Servings 6

Amount Per Serving
Calories 218kcal

% Daily Value *
Total Fat 10g16%
Saturated Fat 2g10%
Cholesterol 73mg25%
Sodium 469mg20%
Potassium 264mg8%
Total Carbohydrate 5g2%
Dietary Fiber 3g12%
Sugars 3g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Originally this recipe called for Shrimp instead of Crawfish. When I changed the recipe over from the old site to the new one, I change to Crawfish because of the nutritional values of Crawfish over Shrimp. If calories and sodium are not a concern for you, it is perfectly fine to substitute Shrimp for Crawfish.

All the vegetables can be cut & mixed and refrigerated the night before in a zip-lock plastic bag. I try to slice the veggie medallions about 3/8 inch thick and then I half them to half-moon shape if they are large. Most Cajun sausages, such as Andouille, are a little too spicy for me so I use Holmes Smokehouse Pork & Venison Sausage but almost any sausage made with pork, beef, chicken, venison or any combination will work.

Cajun Crawfish, Sausage & Vegetable Skillet