"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Crawfish Fettuccine Recipe

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

Contributor:  
Contributor:  
Natalie Hoopes
Added: Wednesday, May 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c vegetable oil
3 medium onions, chopped
3 stalks celery, chopped
2 bell peppers, chopped
1/4 c. flour
8 oz. fresh mushrooms, sliced
Three 12-oz. cans evaporated skim milk, less 1/2 c.
1/2 lb. Mexican Velveeta cheese
4 cloves garlic, minced
1 T. light Creole seasoning
1 tsp. pepper
1 lb. fettuccine noodles, cooked
3 lbs. crawfish tails, lightly rinsed
1/2 lb. freshly grated Parmesan cheese
4 T. parsley
1/2 t. paprika

Directions:
Directions:
In a 5-gallon pot, heat oil. Then add chopped vegetables and saute until soft. Add flour and mushrooms to this mixture and cook for 20 minutes. Stir. Add milk, Velveeta cheese, garlic, Creole seasoning, and pepper. Cook covered on low heat 20 minutes. Use a separate pot and cook fettuccine noodles according to the directions on the package. Drain and add noodles to sauce. Add crawfish, mix in Parmesan cheese. Put into 2 large casserole dishes, sprinkle with parsley and
paprika, and bake at 350 for 45 minutes.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Cook the vegetables over very low heat and stir frequently.

 

 

 

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