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Granny's Crawfish Fettuccine

1/4 cup reduced-calorie stick margarine 
1 3/4 cup chopped onion 
1 1/2 cup chopped red bell pepper 
1 1/2 cup chopped green bell pepper 
1 cup chopped green onions 
4 x cloves garlic, minced 
1/4 cup all-purpose flour 
1 1/2 cup skim milk 
1/2 lb light pasteurized process cheese, cubed 
    (such as Velveeta light) 
1 1/2 lb cooked peeled crawfish, 
1 tbs Worcestershire sauce 
1/4 tsp black pepper 
1/4 tsp ground red pepper 
9 cup hot cooked fettuccine, (1 pound uncooked) 
    fresh parsley sprigs, (optional) 
    fresh crawfish, (optional) 

 Method : 
Melt margarine in a Dutch oven over medium-high heat. Add onion and next 4 ingredients; sautee5 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).

 

The safest road to Hell is the gradual one the gentle slope, soft underfoot, without sudden turnings, without milestones, without signposts.

- Clive Staples Lewis