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Crawfish Fettuccine

1/4 c Reduced-calorie stick margarine 1 3/4 c Chopped onion
1 1/2 c Chopped red bell pepper
1 1/2 c Chopped green bell pepper
1 c Chopped green onions
4 Cloves garlic, minced
1/4 c All-purpose flour
1 1/2 c Skim milk
1/2 lb Light pasteurized process cheese, cubed (such as Velveeta Light)
1 1/2 lb Cooked peeled crawfish,
1 tb 72%-less-sodium Worcestershire sauce
1/4 ts Black pepper
1/4 ts Ground red pepper
9 c Hot cooked fettuccine, (1 pound uncooked)
Fresh parsley sprigs, (optional)
Fresh crawfish, (optional)


Melt margarine in a Dutch oven over medium-high heat. Add onion and next 4 ingredients; saute 5 minutes. Stir in flour; gradually add milk, stirring with a whisk. Add cheese, stirring until cheese melts. Stir in crawfish and next 3 ingredients; cook until heated. Add pasta, and toss well. Yield: 9 servings (serving size: 1-1/2 cups).

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