Ingredients

This is also delicious as a pasta sauce, cold dip, or schmear for sandwiches!

1 lb Louisiana crawfish tails, cooked
3 Tbsp olive oil
1 yellow onion, diced
1 lb (about 4 cups) zucchini pulp
1 tomato, diced
1 red bell pepper, diced
3 cloves of garlic, minced
2 Tbsp tomato paste
½ c white wine
Juice from 1 lemon
1 Tbsp Cajun 180 Trinity Seasoning blend
1 tsp sugar (to taste, to adjust acidity and bitterness from tomatoes and zucchini)
1 cup of feta cheese, crumbled

In a large pan over medium heat, sauté onion in olive oil until translucent.
Add zucchini pulp, and cook for 5 minutes.
Add the diced tomato, red bell pepper, and garlic and stir for 2 minutes.
Add tomato paste & white wine and keep stirring until it is cooked and tender, approximately 5 minutes.
Season with Trinity Seasoning Blend and add lemon juice.
Stir everything well together for a minute then turn off the heat.
Garnish with feta crumbles and cooked crawfish.
Serve with warm grilled crostini or tortilla chips.

187 calories. 8g fats, (3g saturated fats, 13mg cholesterol.) 704mg Sodium. 8g carbohydrates, (2g fiber, 5g sugar.) 15g protein.

Lower Fat: Reduce oil to 1 Tbsp. Use fat-free feta cheese. 98 Calories. 2g fats, (<1g saturated fats, 2mg cholesterol.) 683mg Sodium. 8g carbohydrates, (2g fiber, 3g sugar.) 13g protein.
Lower Carbohydrate: Zucchini is the primary source of carbohydrates in this dish, thus further reductions would change the integrity of the dish. Serve with low carb chips or keto bread.
Lower Sodium: Use salt-free Trinity such as C’est Tout to reduce sodium to 229mg.
Dairy-free: Use goat cheese or vegan feta cheese. 151 Calories. 10g fats, (5g saturated fats, 0mg cholesterol.) 692mg Sodium. 7g carbohydrates, (1g fiber, 3g sugar.) 9g protein.
Gluten-free: Recipe is gluten-free as is.

October 20, 2022