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Nancy's Kitchen - Tried and Tested Recipes
Spaghetti New Orleans













This is a pasta recipe that I have made often as I can make it ahead and it makes a good amount. I just serve it with a green salad.

Spaghetti New Orleans
(serves 8 to12)

20 ounces thin spaghetti or fetticine cooked and drained according to package directions.
½ cup butter
½ cup flour
2 cups chicken broth
2 cups heavy cream
2/3 cup shredded swiss cheese
4 Tblsps. Dry sherry
1 and 1/3 tsp. salt
2 dashes white pepper
2 (6 ounce) cans mushrooms, drained
3 lbs. shrimp, cooked and peeled or 1 ½ lbs. crawfish tails (If you use frozen crawfish, be sure to defrost and drain off some of the liquid.) or a combination of shrimp and crawfish.

Topping
2/3 cup grated Parmesan cheese
2/3 cup slivered almonds

Melt the butter in a large, heavy Dutch oven or skillet (not iron). Add flour and, stirring continuously over low flame, make a light roux. Gradually add the chicken broth and the heavy cream, stirring constantly. Then, when sauce thickens, gradually add Swiss cheese, sherry, salt and pepper. Heat and stir until cheese is melted. 

 DO NOT ALLOW TO BOIL. Add mushrooms. Remove from heat and stir in shrimp or crawfish or both.
Combine sauce with the cooked pasta. Pour into a shallow 3 quart casserole. Sprinkle with topping. Broil 4 inches from heat 5 to 7 minutes until light brown.

This can also be made in advance to the point where it is in the casserole. Then covered tightly and refrigerated. In that case, I would bake it awhile to get it heated throughout then sprinkle on the topping and run under the broiler to brown.

I hope that all of you and yours have a good healthy 2013. Jody in Texas


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