I love recipe remakes.  Recipes of those good-to-us foods, made over to be better-for-us.  Here is my favorite lightened up version of Crawfish Fettuccine adapted from a recipe found in Cooking Light magazine.

Crawfish Fettuccine
Makes approximately 6 – 1-cup servings
Cooking spray
1/2 tablespoon butter
2 cups onion, finely chopped
1 cup green bell pepper, finely chopped
½ cup celery, finely chopped
3 garlic cloves, minced
¼ cup all-purpose flour
1 (12 ounce) can evaporated skim milk
1 (10 ounce) can mild Rotel tomatoes with chilies, undrained
8 oz whole wheat fettuccine (yields about 4 cups cooked pasta)
1 cup sharp 2% cheddar cheese
¼ cup grated parmesan cheese
1 pound bag peeled crawfish tails, thawed
¼ – ½ teaspoon Tony Chachere’s salt
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
  • Boil fettuccine in salted water till al dente.  (About 8-10 minutes).
  • Preheat oven to 350.
  • Preheat a large saucepan, spray with cooking spray and melt butter.  Sauté the onion, bell pepper, and celery 4 minutes or until somewhat transparent. Add the garlic.
  • Stir in flour and cook stirring consistently ~ 2 minutes (to cook out the floury taste).  Try not to brown the flour.
  • Stir in canned milk and Rotel tomatoes.  Cook 6-7 minutes or until the mixture thickens to coat the back of a spoon.
  • Stir in cooked pasta and remaining ingredients. Adjust salt and peppers to taste.
  • Spoon mixture into a 13 x 9 inch baking dish and bake for 25 minutes.
Warning from a Louisiana transplant:  Watch the heat in the Rotel.  I once made it with the hot Rotel (instead of the mild) and could not hang.  Had to throw the whole dish out.  Native Louisianans can probably handle the heat.

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