Crawfish Fettuccine II recipe

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Ingredients

6 tablespoons butter
½ cup chopped green onion
1 green bell pepper, chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
1 pound crawfish, peeled
1 (8 ounce) package processed cheese food, cubed
1 cup half-and-half cream
2 teaspoons Cajun seasoning
1 large tomato, chopped
1 pound dry fettuccini pasta
½ cup grated Parmesan cheese

Nutrition Info

667.6 calories
carbohydrate: 67.6 g
cholesterol: 154.1 mg
fat: 30.7 g
fiber: 3.8 g
protein: 32.5 g
saturatedFat: 17.8 g
servingSize: -
sodium: 923.1 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large skillet and saute the green onion, green pepper, and garlic until onions are opaque. Stir in flour and cook for 7 minutes, stirring frequently.

  2. Add crawfish meat, cover and simmer for 20 minutes.

  3. Stir in the processed cheese, half and half, Cajun seasoning and tomato. Cover and simmer for another 20 minutes. Meanwhile, cook pasta.

  4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

  5. Mix together the sauce and pasta and transfer to the prepared baking dish. Sprinkle with Parmesan cheese and bake for 20 minutes or until bubbly.

Recipe Yield

6 servings

Recipe Note

This recipe is great for 'creamy pasta' lovers. Fettuccine noodles can easily be substituted with angel hair pasta.

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