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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Crawfish Fettuccine a la Mary Gail Recipe

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This recipe for Crawfish Fettuccine a la Mary Gail is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium onions chopped
3 green onions chopped
1 bell pepper chopped
2 stalks celery chopped
1 tsp. parsley chopped
3 cloves garlic chopped
1 1/2 sticks of real butter
1 Tbl. flour
1 1/2 to 2 lbs. seafood
1/2 can Jalapeño relish
1/2 lb. Velveeta Cheese
1/2 pint half-an-half cream
1/2 tsp. liquid crab boil (my secret ingredient!)
Fettuccine Noodles
parmesan cheese
Directions:
Directions:
Melt butter and saute vegetables till soft. Add flour, parsley and seafood. Cook 15 min. on low. Meanwhile boil 1/2 lb or more of fettuccine or egg noodles, rinse and drain.
Add jalapeño relish, cheese, garlic, half-an-half, and liquid crab boil to vegetable/seafood mixture. Fold noodles into sauce. Put into buttered casserole dish and sprinkle with parmesan cheese. Bake for 15 minutes at 350º.
Personal Notes:
Personal Notes:
Mary Gail would serve this with the Mandarin Orange Salad. Alyce won a 4-H seafood cooking contest with this recipe! I have used shrimp more times than crawfish with making this recipe.

 

 

 

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