Crawfish Fettuccine
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
|
PREP |
30 min. |
COOK
|
30 min.
|
TOTAL
|
60 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.