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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 3

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

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