Cajun and Creole Recipes
Crawfish Fettuccine
When I want to showcase crawfish and need to prepare enough to feed a crowd, I often double this make-ahead recipe and it always comes to my rescue.
Yield: 4 to 6 servings
Ingredients
- 1 (8 ounce) package fettuccine
- 1 tablespoon butter
- 1 onion, chopped
- 1 green bell pepper, cored and chopped
- 1 teaspoon minced garlic
- 2 tablespoons all-purpose flour
- 1 (12 ounce) can evaporated skim milk
- 4 ounces reduced-fat pasteurized cheese spread
- 1/2 cup shredded, part-skim, mozzarella cheese
- 1 pound crawfish tails, rinsed and drained
- 2 tablespoons chopped parsley
- 1 tablespoon Worcestershire sauce
- 1 bunch green onions, chopped
Instructions
- Cook fettuccine according to directions on package. drain and set aside.
- In a large nonstick pot, melt butter and sauté onion, bell pepper and garlic until tender.
- Add flour and stir until combined.
- Gradually stir in milk until mixture is smooth and bubbly.
- Add cheese spread and mozzarella, stirring until melted.
- Add the remaining ingredients, except green onions, and cook for 2 minutes or until heated.
- Toss with pasta and green onions and serve.
Notes
Terrific Tip: Try using whole wheat or multi-grain blend pastas.
Nutrition
Per serving: Calories 376, Calories from fat 18%, Fat 7g, Saturated Fat 4g, Cholesterol 125mg, Sodium 563mg, Carbohydrate 46g, dietary Fiber 3g, Sugars 14g, Protein 30g
Exchanges: 2 starch, 1/2 fat-free milk, 1 vegetable, 3 lean meat
Attribution
Recipe and photo used with permission from Louisiana Crawfish Promotion and Research Board.
Recipe by Holly Clegg - from Gulf Coast Favorites cookbook.