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Crawfish Fettuccine Recipe

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This recipe for Crawfish Fettuccine, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ryan Rojas
Added: Sunday, July 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
11/2 Cups of Margarine
3 Med. Yellow Onions
1 Med. Red Onion
2 Med. Bell Pepper(Green)
1/2 Med. Bell Pepper(Red)
1/4 Cup all-purpose Flour
1 Bunch of Parsley
1 tbsp. of Minced Garlic
3 Pounds of Crawfish Tails
1 Pint of Half&Half
1 Pound of Velveeta Mexican Cheese
1 Pound of Fettuccine Noodles
Salt, Red&Black pepper, or Cajun Seasoning
Parmesan Cheese for Sprinkling

Directions:
Directions:
Melt margarine in a saucepan(Med-Hi heat). Add onions, garlic and bell peppers. Cook covered until tender about 15-20 minutes. Lower heat (Med heat), add flour and cook for another 15 minutes, stirring frequently to make sure that it doesn't stick.

In a separate pot, boil the fettuccine noodles(can do this at anytime).

Add crawfish tails and cook another 15 minutes, still stirring frequently to prevent sticking. Lower heat to low and add half&half, Velveeta cheese. Let cook on low for 20-30 minutes, stirring frequently. Season with salt, pepper or Cajun seasoning to taste. Add parsley and stir. Add cooked fettuccine noodles and stir(I normally will finish this off in a warmer if I'm cooking for a crowd)

Serve and sprinkle with Parmesan cheese. Enjoy!

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
I've used this same recipe also with chicken, but added the chicken in before the flour. Make sure the chicken is cooked before you start the next step.

 

 

 

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