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)
thin spaghetti or fetticine cooked
and drained according to package
½ cup butter
2 cups chicken broth
cups heavy cream
2/3 cup shredded
4 Tblsps. Dry sherry
1 and 1/3 tsp. salt
2 (6 ounce) cans
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.
2/3 cup grated
2/3 cup slivered
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
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
I hope that all of you and
yours have a good healthy 2013. Jody