Crawfish Fettuccine Recipe



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Crawfish Fettuccine

Country

I have lived in this close-knit community all my life and enjoy cooking Cajun dishes, especially those with seafood. Along with a green salad and garlic bread, this dish is great for family gatherings. The recipe can easily be doubled to serve a larger group, and if you’d like it less spicy, remove the seeds from the jalapeno before chopping it.

SERVINGS: 8

CATEGORY: Main Dish

METHOD: Other stovetop

TIME: Prep: 30 min. Cook: 30 min.

Ingredients:

  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 2/3 cup sliced green onions
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 1-1/4 cups butter, cubed
  • 1/4 cup all-purpose flour
  • 8 ounces process cheese (Velveeta), cubed
  • 1 cup half-and-half cream
  • 1 tablespoon chopped jalapeno pepper
  • 1/2 teaspoon salt
  • 8 ounces uncooked fettuccine
  • 1-1/2 pounds frozen cooked crawfish tails, thawed or cooked medium shrimp, peeled and deveined

Directions:

In a Dutch oven, saute the onion, red pepper, green onions, celery and garlic in butter for 5 minutes or until vegetables are crisp-tender. Stir in flour until blended; cook and stir for 2 minutes. Add the cheese, cream, jalapeno and salt; cook and stir for 10 minutes or until mixture is thickened and cheese is melted.
    Meanwhile, cook fettuccine according to package directions; drain. Stir fettuccine and crawfish into the vegetable mixture. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally. Yield: 8 servings.


  • Re: Crawfish Fettuccine

    This is so good!!!! My husband takes leftovers to work.

    Videgark
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