Name: Crawfish Fettuccine
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Cuisine: North America, Cajun
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

The South meets the Old Country in this crawfish fettuccine, a delightfully rich and creamy dish sure to leave an impression on anyone who tastes it.

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

Instructions

1 Cook the veggies, add the cheese, cream and peppers

2 In a Dutch oven or large skillet, saute the onion, red pepper, green onions and celery in the butter, cooking until the vegetables are crisp-tender, about five minutes. Add the garlic and cook for one minute longer. Then, stir in the flour until it has blended, and keep cooking and stirring for two more minutes. Next, add the cheese, cream, jalapeno and salt and cook, stirring, until the mixture is thickened and the cheese is melted, which will take about 10 minutes.

3 Cook the pasta, then combine everything

4 Meanwhile, cook the fettuccine according to package directions, then drain it. Stir the fettuccine and crawfish meat into the vegetable mixture. Cook, uncovered over medium heat and stirring occasionally until everything is heated through, about 10 minutes.