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.