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.
Makes approximately 6 – 1-cup servings
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.