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
How to Make It
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.
Note: Packages of cooked peeled crayfish can be found in the frozen-food setion of many supermarkets.
This was surprisingly good...I was a little hesitant to make it with no reviews. I used Ezekiel fettuccini to maximize nutrition and coarsely chopped organic shrimp from Wegmans in place of crayfish. The milk and tomatoes only took about 2 minutes to thicken as opposed to the possible 7 minutes that the recipe states. I baked this in individual ramekins and served them straight from from the oven. The flavors work perfectly together to create a delicious dish. I would make this again and next time would love to try it with crayfish!
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