Crawfish Fettuccine from Holly Clegg

If you' re a crawfish fan, this will be high on your list. Great for crowds and freezes well.
INGREDIENTS
1 pound fettuccine
1/4 cup margarine
1 large onion, chopped
2 green bell peppers, seeded and chopped
1 red bell pepper, seeded chopped
3 cloves garlic, minced
1/4 cup all-purpose flour
1 1/2 cups skim milk
2 pound light pasteurized cheese spread
2 pounds crawfish tails
2 tablespoons chopped parsley
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne
PROCEDURE
  • Cook fettuccine according to directions on package, omitting oil and salt. Drain; set aside.
  • In large pot, melt margarine and saute green pepper, red pepper, and garlic until tender.
  • Add flour, stirring until mixed.
  • Gradually add milk, stirring until smooth. Add cheese, stirring until melted.
  • Rinse crawfish tails; drain well.
  • Add crawfish, parsley, Worcestershire sauce, and cayenne.
  • Toss with pasta, heat, and serve.
Makes 10 servings