My husband and I really, really enjoyed this. Will definitely make it again ~ especially for company. Cooking for 2, I halved the first 4 items. Once the onions were soft, the heat was reduced to low (to keep it from scorching or getting too pasty). Added approx. 2 lbs tail meat from a recent crawfish boil. Instead of "processed cheese food" I used 4 oz low fat cream cheese. All that tail meat made it pretty thick, so I ended up using 1 1/4 cup fat-free 1/2 & 1/2. Also added 3 thinly sliced green onions. So many reviewers said it was too spicy, so I used 1/2 tsp cajun seasoning, 1/4 tsp. cayenne pepper, and a dash of salt. It heated over low for over an hour. The crawfish stayed tender, the flavors blended VERY well, and the spice factor was perfect. Wonder if mascarpone would be an alternate for cream cheese. Did not bake... doesn't seem like there's enough liquid. Added a ladle of pasta water to the crawfish sauce & tossed it with the fettuccine. YUMMY.

Reviewed On: Jun. 11, 2009