Best Crawfish Fettuccine: Crawfish Season is here!

Crawfish Fettuccine

 

Crawfish Season is here

Down in south, we look forward to crawfish season. And every year I look forward to making a large dish of Crawfish Fettuccine, especially when my kids and their friends come in town. If you LOVE our Louisiana food and want easy recipes, check out my Gulf Coast Favorites cookbook!!  And, remember all your favorites are trim & terrific!  Another great Louisiana recipe    Watch me make it here in “Holly Clegg’s trim&TERRIFIC Kitchen, This Week in Louisiana Agriculture.”

Crawfish Tails the Way to Go

Now, if you think I peel crawfish to make my crawfish recipes, you don’t know me well!  I always buy crawfish tails in the bag which are avaialbe year round.  However, as crawfish season approaches, the prices of the tails drop which makes it more enticing to cook crawfish recipes.  Always look for Louisiana crawfish in the bags.

More Crawfish and all your favorite Louisiana Recipes trim&TERRIFIC!

SHOP on my website with discount code TRIM25 for 25% off (already discounted 10%) for  35% off autographed copy to enjoy all your Louisiana favorites healthier!

Crawfish Fettuccine from Gulf Coast Favorites Cookbook
This is my southern standby when we have a group coming over or I need to freeze a dish for someone. The fettuccine and crawfish (cooked shrimp may be substituted) in this wonderful cheesy white sauce is a very requested recipe.

Makes 8-10 servings

1 pound fettuccine
3 tablespoons butter
1 large onion, chopped
2 green bell peppers, cored and chopped
1 red bell pepper, cored and chopped
1 teaspoon minced garlic
1/4 cup all-purpose flour
1 1/2 cups skim milk
1/2 pound light pasteurized cheese spread
2 pounds crawfish tails, rinsed and drained
2 tablespoons chopped parsley
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne
1 bunch green onions, chopped, optional

1. Preheat oven 350°F.
2. Cook fettuccine according to package direction. Drain; set aside.
3. In large nonstick pot, melt butter and sauté green pepper, red pepper, garlic until tender. Add flour, stirring until mixed.
4. Gradually add milk, stirring until smooth. Add cheese, stirring until melted.  Add crawfish, parsley, Worcestershire sauce, cayenne. Toss with pasta.  Sprinkle with green onions, cook, covered 40 minutes or until well heated, stirring as needed.

Nutrition information per serving:  Calories 362, Protein (g) 26, Carbohydrate (g) 46, Fat (g) 8, Calories from Fat (%) 20, Saturated Fat (g) 4, Dietary Fiber (g) 2, Cholesterol (mg) 119, Sodium (mg) 272, Diabetic Exchanges: 2.5 lean meat, 2.5 starch, 1 vegetable

If you haven’t tried my Crawfish Etouffee also from Gulf Coast Favorites Cookbook, you are in for a real treat! Simple to make with a dry roux keeping this etouffee recipe trim & terrific, besides unbelievably delicious!!!

Check out more of my healthy, easy Louisiana recipes

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