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  • Crawfish Fettuccine

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    Crawfish Fettuccine
    Servings: 9
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/4 c. Reduced-calorie stick margarine
    • 1 3/4 c. Minced onion
    • 1 1/2 c. Minced red bell pepper
    • 1 1/2 c. Minced green bell pepper
    • 1 c. Minced green onions
    • 4 x Cloves garlic, chopped
    • 1/4 c. All-purpose flour
    • 1 1/2 c. Skim lowfat milk
    • 1/2 lb Light pasteurized process cheese, cubed (such as Velveeta Light)
    • 1 1/2 lb Cooked peeled crawfish,
    • 1 Tbsp. 72%-less-sodium Worcestershire sauce
    • 1/4 tsp Black pepper
    • 1/4 tsp Grnd red pepper
    • 9 c. Warm cooked fettuccine, (1 lb. uncooked) Fresh parsley sprigs, (optional) Fresh crawfish, (optional)

    Directions

    1. Heat margarine in a Dutch oven over medium-high heat. Add in onion and next 4 ingredients; saute/fry 5 min. Stir in flour; gradually add in lowfat milk, stirring with a whisk. Add in cheese, stirring till cheese melts. Stir in crawfish and next 3 ingredients; cook till heated. Add in pasta, and toss well.
    2. Yield: 9servings (serving size: 1-1/2 c.).
    3. Serving Ideas : Garnish with parsley and crawfish, if you like.
    4. NOTES : Crawfish is traditional for this dish, but shrimp works well, too.
    5. Fresh crawfish can be costly and seasonal, but you can order some from Drusilla Seafood Restaurant in Baton Rouge; 800/364-8844. You can make Crawfish Fettuccine ahead of time. To reheat, cover and bake at 350 degrees for 30 min.

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