Crawfish Fettuccine



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Crawfish Fettuccine

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

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 (serving size: 1-1/2 cups).

Per serving: 544 Calories; 13g Fat (21% calories from fat); 31g Protein;
75g Carbohydrate; 111mg Cholesterol; 319mg Sodium

Serving Ideas : Garnish with parsley and crawfish, if desired.

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.

Ingredients:

1/4 c Reduced-calorie stick
-margarine
1 3/4 c Chopped onion
1 1/2 c Chopped red bell pepper
1 1/2 c Chopped green bell pepper
1 c Chopped green onions
4 Cloves garlic, minced
1/4 c All-purpose flour
1 1/2 c Skim milk
1/2 lb Light pasteurized process
-cheese, cubed (such as
-Velveeta Light)
1 1/2 lb Cooked peeled crawfish,
1 tb 72%-less-sodium
-Worcestershire sauce
1/4 ts Black pepper
1/4 ts Ground red pepper
9 c Hot cooked fettuccine, (1
-pound uncooked)
Fresh parsley sprigs,
-(optional)
Fresh crawfish, (optional)

Serves:

9 Servings 		 
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