ISO Crawfish Fettucine recipe from N?D 1994 page 128

[CBrooks1956@cs.com]

This was so good and easy to make and I introduced my children to crawfish with this recipe. Now I want to make it for a niece and nephew but lost my copy of that issue. Thanks in advance to anyone who can help!

[Gail]

Here you go! Fortunately for you it was in their on-line data base.

Crayfish Fettuccine

'This is a local dish from southwestern Louisiana. Traditionally, it's made with heavy cream, one to two sticks of butter, and cheese. I lightened it, but my friends don't even know it's low in fat. They only know that it's good.'


1 tablespoon reduced-calorie margarine
2 cups chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
3 garlic cloves, minced
1/4 cup all-purpose flour
1 (12-ounce) can evaporated skim milk
1 (10-ounce) can diced tomatoes and green chiles, undrained
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
1 cup (4 ounces) reduced-fat sharp cheddar cheese
1/4 cup grated Parmesan cheese
1 pound cooked peeled crayfish or shrimp
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper


Preheat oven to 350°.

Melt margarine in a large nonstick skillet over medium-high heat until hot. Add onion, bell pepper, celery, and garlic; sauté 5 minutes. Stir in flour; cook 2 minutes. Stir in milk and tomatoes; cook 7 minutes or until thick. Stir in pasta and remaining ingredients. Spoon fettuccine mixture into a 13 x 9-inch baking dish; bake at 350° for 25 minutes. Yield: 6 servings (serving size: 1 cup).

Note: Packages of cooked peeled crayfish can be found in the frozen-food section of many supermarkets.


CALORIES 407 (17% from fat); FAT 7.9g (sat 3.4g, mono 2.2g, poly 1.2g); PROTEIN 35.3g; CARB 46.6g; FIBER 3.3g; CHOL 152mg; IRON 4.7mg; SODIUM 642mg; CALC 428mg

[CBrooks1956@cs.com]

Gail, you are terrific, thank you so much! I tried the on-line database but used crawfish and not crayfish! Thanks again!

[CBrooks1956@cs.com]

I found the recipe for the one my kids especially liked posted on The Culinary Connection under Crawfish Frettucine. Thnaks agin

[CBrooks1956@cs.com]

Oh dear, don't be confused, I think it's just a different recipe.I remember the one having the velveeta in it as the one my kids ate (the only time other than for grilled cheese sandwiches I have ever used Velveeta) The creator of the recipe is a woman with the first name of Holly and the article was titled "Holly Goes Lightly" -did you ever see breakfast at Tiffany's? That's how I remember it so well. I am trying the recipe you found for me because I am not into all of that cheese myself. Thanks again for your help and I am sorry if I confused you.

[Gail]

Hey, I'm confused now. You mean that wasn't the right recipe? http://www.cookinglight.com/bbs/confused.gif