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    You are in: Home / Southern / Cajun Crawfish and Andouille Fettuccine Recipe
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    Cajun Crawfish and Andouille Fettuccine

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    • on June 01, 2009

      Along with the rest of the ingredients, I used what is called the Holy Trinity in Cajun cuisine--bellpepper, onion and celery with a smidge of garlic and served over rice. This was delicious and as Justin Wilson would say, "I gahr-on-tee! Made for ZWT5

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    • on May 25, 2009

      Definitely a calorie buster, but delicious! DS loves crawfish and andouille sausage, but most recipes have tomatoes in them, and he hates tomatoes. This recipe was a perfect solution to our dilemma! I used the butter, green onion, and parsley in the seasoning mix, but I also added garlic. I wasn't sure if the red pepper specified in the recipe was ground cayenne pepper or red pepper flakes....I added cayenne while cooking and then sprinkled extra red pepper flakes on my serving, because I like my food spicy! I ended up using 1 1/2 pints cream and 1/2 cup milk....ran out of cream, but it was still very rich tasting and creamy. In fact, I think you could reduce the amount of cream and fat by switching to 2 pints half and half, and 2 pints milk, without compromising the taste and texture of the recipe. I loved this and am adding it to my "to do again" list. Easy and delicious! Made for ZWT5!

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    Nutritional Facts for Cajun Crawfish and Andouille Fettuccine

    Serving Size: 1 (387 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 907.7
    Calories from Fat 516
    Total Fat 57.3 g
    Saturated Fat 32.3 g
    Cholesterol 305.3 mg
    Sodium 545.9 mg
    Total Carbohydrate 66.8 g
    Dietary Fiber 3.3 g
    Sugars 2.4 g
    Protein 32.3 g

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