Melt the butter in a heavy, large Dutch oven over medium heat. Add the onions, bell peppers and celery and cook, stirring often, for 10 minutes, or until vegetables are wilted and lightly
Add the flour and stir to mix. Cook, stirring often, for two to three minutes. Add the parsley, shrimp and crawfish. Cook, stirring often, until the shrimp turn pink, about 5 minutes.
Add the half-and-half, cheese, jalapeno peppers and garlic. Stir until the cheese is completely melted and the mixture thickens, about 5 minutes. Season to taste with salt and cayenne.
Arrange the fettuccini in a 3-quart casserole and pour the seafood mixture evenly over it. Sprinkle the top of the casserole with the Parmesan cheese.
Bake at 350ºF until the mixture bubbles, about 15 minutes.
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|Serving Size: 1 Serving (672g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 447 (36%)|
|Amt Per Serving||% DV|
|Total Fat 49.7g||66 %|
|Saturated Fat 29.5g||147 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 294.7mg||91 %|
|Sodium 621.5mg||21 %|
|Potassium 1034.2mg||27 %|
|Total Carbohydrate 146.1g||43 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 138.5g|
|Protein 53.3g||76 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1249
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