Crawfish Fettuccine

This is a creamy cheesy recipe with crawfish over Fettuccine pasta. Two pounds of crawfish. Wonderful and simple to make.

Ingredients

• 1 1/2 cups of chopped onion

• 1 cup chopped red bell pepper

• 1 cup sliced green onions

• 1/2 cup celery, chopped

• 1 1/2 cups butter, cubed

• 2 garlic cloves, minced

• 1/4 cup + 2 tbls all-purpose flour

• 10 oz Velveeta process cheese, cubed

• 2 cup half and half cream

• 2 tablespoon chopped jalapeno pepper

• 1 teaspoon salt

• 1/2 tsp cayenne

• 1 tsp black pepper

• 12 ounces uncooked fettuccine

• 2 pounds frozen cooked crawfish tails, thawed or cooked medium shrimp, peeled and deveined.

Directions:

Step 1 In a Dutch oven, saute the onion, red pepper, and celery in butter for 5 minutes or until  vegetables are crisp-tender.  Add garlic; cook 1 minute longer.  Stir in flour until blended and cook 2 minutes. Add half and half and stir until mixture is thickened. Add cheese  and stir until cheese is melted.

Step 2 Meanwhile, cook fettuccine according to package directions; drain.  Stir fettuccine, crawfish and jalapeño into the vegetables mixture.  Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally.  Add green onions and stir.