Recipe - Crawfish Fettuccine

One fourth cup Reducedcalorie stick
margarine
1 Three fourths cup Chopped onion
1 One half cup Chopped red bell pepper
1 One half cup Chopped green bell pepper
1 cup Chopped green onions
4 Cloves garlic, minced
One fourth cup Allpurpose flour
1 One half cup Skim milk
One half pound Light pasteurized process
cheese, cubed (such as
Velveeta Light)
1 One half pound Cooked peeled crawfish,
1 tablespoon 72%lesssodium
Worcestershire sauce
One fourth teaspoon Black pepper
One fourth teaspoon Ground red pepper
9 cup Hot cooked fettuccine, (1
pound uncooked)
Fresh parsley sprigs,
(optional)
Fresh crawfish, (optional)

Melt margarine in a Dutch oven over mediumhigh 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: 1One half 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; 800/3648844. 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 MCRecipe Digest V1 #407 by igor@digex.net on Jan 28, 1997.