Crawfish Fettuccine Recipe
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 This recipe for Crawfish Fettuccine, by Tara Albarado, is from A Taste of Blackhawk Country,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Tara Albarado
Added: Wednesday, August 22, 2007
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 sticks margarine
1/4 c. of water
3 tbsp. flour
2 onions about the size of a baseball chopped
2/3 large bell pepper chopped
3 cloves garlic chopped
4 stalks celery chopped
3 lbs. frozen crawfish tails
1/4 c. Parmesan cheese (optional)
3/4 of a l lb. box Velveeta cheese with Jalapeño cubed
1 pint Half & Half
1 1lb Egg Noodles Cooked
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Directions: |
Directions:Melt margarine and blend in flour. Saute chopped onions in flour mixture for about 10 minutes stirring often; add 1/4 cup water. Blend, add rest of chopped veggies. Continue cooking on low, covered and stirring often for about ½ hour. Add seasoned crawfish, cover and continue cooking on low until crawfish starts making juices, stirring gently. Add cheese and let cheese partially melt then add H&H. Blend, add prepared noodles. Put entire mixture in greased baking dish; bake @ 350 degrees for about 40 minutes until brown. Sprinkle top of dish with Parmesan cheese before baking. |
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Personal
Notes: |
Personal
Notes: I like to add Tony Chachere's seasoning before baking.
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