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Crawfish Fettuccine Recipe

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This recipe for Crawfish Fettuccine, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tara Albarado
Added: Wednesday, August 22, 2007

Category:
Category:

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

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.

Personal Notes:
Personal Notes:
I like to add Tony Chachere's seasoning before baking.

 

 

 

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