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

Crawfish Fettucini Recipe

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This recipe for Crawfish Fettucini, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doughty Varnedoe
Added: Saturday, November 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 sticks butter
3 medium onions, chopped
3 ribs celery, chopped
2 bell peppers, chopped
1/4 cup flour
4 T. chopped parsley
3 lbs. crawfish tails, peeled
1 qt. Half and Half
1 lb. Velveeta cheese, cubed 1/2 inch thick
2 T. chopped Jalapeno peppers
3 cloves garlic, crushsed
salt and pepper to taste
1 lb. package fettucini
parmesan cheese to taste

Directions:
Directions:
Melt butter in large heavy saucepan. Add onions, celery, and bell pepper. Cook 10 minutes until clear. Add flour, blend in well. Cover and cook 15 minutes stirring occasionally. Add parsley and crawfish tails. Cover and cook 20 minutes, stirring often. Add cream, cheese, Jalapenos, and garlic. Mix well. add salt and pepper to taste. Cook covered on low heat 20 minutes, stirring occasionally. Cook noodles according to package directions. Drain and add sauce. Mix thoroughly. Pour into 3-qt buttered casserole dish. Sprinkle with parmesan cheese. Bake at 350 for 12 minutes.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This recipe makes a large amount so if you're not feeding a lot of people, cut the measurments in half. Or you can freeze whatever you don't eat.

 

 

 

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