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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 350°.
2. 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.
3. Note: Packages of cooked peeled crayfish can be found in the frozen-food setion of many supermarkets.
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