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. —Carolyn Lejeune, Welsh, Louisiana
- 1 large onion, chopped
- 1 medium sweet red pepper, chopped
- 2/3 cup sliced green onions
- 1 celery rib, chopped
- 1-1/4 cups butter, cubed
- 1 garlic clove, minced
- 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
- In a Dutch oven, saute the onion, red pepper, green onions and celery in butter for 5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer. 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.
Originally published as Crawfish Fettuccine in Country December/January 2006, p49
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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