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Crawfish Fettuccine
I have lived in this close-knit community all my life and enjoy cooking Cajun dishes, especially this crawfish fettuccine. 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
Ingredients
- 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 oz. 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
- 1. In a Dutch oven or large skillet, saute the onion, red pepper, green onions and celery in butter until vegetables are crisp-tender, about 5 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; cook and stir, 2 minutes. Add the cheese, cream, jalapeno and salt; cook and stir until mixture is thickened and cheese is melted, about 10 minutes.
- 2. Meanwhile, cook fettuccine according to package directions; drain. Stir fettuccine and crawfish into the vegetable mixture. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally.
Nutrition Facts
1 cup: 590 calories, 41g fat (25g saturated fat), 236mg cholesterol, 853mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 26g protein.
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