|¼ cup||Reduced-calorie stick margarine|
|1¾ cup||Chopped onion|
|1½ cup||Chopped red bell pepper|
|1½ cup||Chopped green bell pepper|
|1 cup||Chopped green onions|
|4||Cloves garlic, minced|
|¼ cup||All-purpose flour|
|1½ cup||Skim milk|
|½ pounds||Light pasteurized process cheese, cubed (such as Velveeta Light)|
|1½ pounds||Cooked peeled crawfish,|
|1 tablespoon||72%-less-sodium Worcestershire sauce|
|¼ teaspoon||Black pepper|
|¼ teaspoon||Ground red pepper|
|9 cups||Hot cooked fettuccine, (1 pound uncooked)|
|Fresh parsley sprigs, (optional)|
|Fresh crawfish, (optional)|
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: 1-½ 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.
Recipe by: Cooking Light, Nov/Dec 1994, page 128 Posted to MC-Recipe Digest V1 #407 by igor@... on Jan 28, 1997.
Random recipe of the day