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Seafood: Crawfish Fettuccine

Source of Recipe

Cooking Light, Nov/Dec 1994, page 128


List of Ingredients

1/4 cup reduced-calorie stick margarine
1 3/4 cups chopped onion
1 1/2 cups chopped red bell pepper
1 1/2 cups chopped green bell pepper
1 cup chopped green onions
4 cloves garlic -- minced
1/4 cup all-purpose flour
1 1/2 cups skim milk
1/2 pound light pasteurized process cheese -- cubed
(such as Velveeta Light)
1 1/2 pounds cooked peeled crawfish
1 tablespoon 72%-less-sodium Worcestershire sauce
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
9 cups hot cooked fettuccine -- (1 pound uncooked)
Fresh parsley sprigs -- (optional)
Fresh crawfish -- (optional)


Recipe

Melt margarine in a Dutch oven over medium-high heat. Add onion and next 4 ingredients; saute 5 minutes. Stir in flour; gradually add milk, stirring with a whisk. Add cheese, stirring until cheese melts. Stir in crawfish and next 3 ingredients; cook until heated. Add pasta, and toss well. Yield: 9 servings.

NOTES : Crawfish is traditional for this dish, but shrimp works well, too. 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 minutes.