MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crawfish Fettuccine
 Categories: Seafood, Pasta, Dairy, Chilies, Cheese
      Yield: 8 Servings
 
      1 lb Peeled, cooked crawfish
           - tails *
      1 lb Dried fettuccine, broken
      1 c  Coarse chopped bell pepper
    3/4 c  Chopped onion
      4 cl Garlic; minced
    1/4 c  Butter
      3 tb All-purpose flour
    3/4 ts Ground red pepper
    1/4 ts Salt
      2 c  Half & half, light cream, or
           - milk
  1 1/2 c  Shredded American cheese
      2 tb Snipped fresh parsley
    1/3 c  Grated Parmesan cheese
 
  Thaw crawfish, if frozen. In a Dutch oven cook fettuccine
  according to package directions. Drain; return to Dutch
  oven.
  
  Meanwhile, for sauce, in a large saucepan cook sweet
  pepper, onion, and garlic in hot butter about 5 minutes or
  until tender. Stir in flour, ground red pepper, and salt.
  Add half-and-half all at once. Cook and stir over medium
  heat until thickened and bubbly. Add cheese, stirring
  until melted. Remove from heat; stir in crawfish and
  parsley. Pour sauce over fettuccine, tossing gently to
  coat. Spoon mixture into an ungreased 3-quart rectangular
  baking dish. Sprinkle with Parmesan cheese. Bake, covered,
  in a 350ºF/175ºC oven for 20 to 25 minutes or until
  heated through.
  
  Makes 8 servings.
  
  * If you arent able to find peeled crawfish tails,
  purchase 4 pounds of whole, head-on crawfish for the 8
  serving size or 2 pounds for the 4 serving size. This will
  yield 1 pound and 8 ounces respectively. Allow about 1
  hour to peel crawfish.
  
  For 4 Servings: Prepare using the method above, except
  spoon mixture into a 2-quart square baking dish.
  
  Better Homes & Gardens | February 2014
  
  MM Format by Dave Drum - 06 February 2014
  
  Uncle Dirty Dave's Archives
 
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... Critical mass: A gaggle of film reviewers.
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