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Crayfish Fettuccine

Yield 6 servings (serving size: 1 cup)
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

Nutrition Information

  • calories 407
  • caloriesfromfat 17 %
  • fat 7.9 g
  • satfat 3.4 g
  • monofat 2.2 g
  • polyfat 1.2 g
  • protein 35.3 g
  • carbohydrate 46.6 g
  • fiber 3.3 g
  • cholesterol 152 mg
  • iron 4.7 mg
  • sodium 642 mg
  • calcium 428 mg

How to Make It

  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.