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Low Fat Crawfish Fettuccine

2 lb Crawfish tails
2 ts Cajun seasoning
12 oz Pk fettuccine; cook
2 Env butter-flavored granules 1/2oz ea
1 ts Chicken bouillon granules
3/4 c Water
2 md Onions; chop
1 Green bell pepper; chop
3 Cl garlic; press
1/2 ts Dried basil
1/2 ts Dried thyme
1 tb Cornstarch
12 oz Evaporated skim milk
8 oz Loaf reduced-fat process cheese spread; cube
1/4 c Fresh parsley; chop
3 tb Parmesan; grate
Fresh parsley; garnish


Combine crawfish and Cajun seasoning; cover and refrigerate 30 minutes. Combine butter granules, bouillon granules and 3/4 c water in a large Dutch oven; cook over medium heat until granules dissolve. Add onion, bell pepper and garlic; cook, stirring constantly, over med-high heat 10 minutes or until tender. Stir in crawfish, basil and thyme; cook 5 minutes. Combine cornstarch and milk, stirring well; stir into crawfish mixture. Add cheese spread, stirring well. Bring to a boil over medium heat; boil, stirring constantly, 1 minute. Stir in pasta and 1/4 c parsley. Serve immediately; srpinkle servings evenly with Parmesan; garnish with parsley.


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