"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Crawfish Fettuccini Recipe

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This recipe for Crawfish Fettuccini, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Heinen
Added: Wednesday, January 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 med. onions, chopped
3 med. green peppers, chopped
1 1/2 C butter
1/4 C flour
1 pint half & half
1 lb. Velveeta cheese, cut into pieces
3 T fresh chopped garlic
2 tsp. jalapeno relish
salt (to taste)
4 tsp. parsley
3 lbs crawfish tails
1 package fettuccini noodles

Directions:
Directions:
Preheat oven to 350. Boil fettucini noodles until tender and
drain. Saute onions & bell pepper in butter, add flour. Cover
and cook for 15 minutes stirring often. Add parsley and
crawfish. Cover & cook 15 minutes stirring often. Add
cream, Velveeta cheese, relish, garlic, salt, and red pepper.
Cook 30 minutes on low heat. Stir occasionaly. Mix crawfish
mixture and fettuccini noodles in casserole. Sprinkle with
parmesan cheese and bake for 30 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
I peel and freeze leftover tails from a crawfish boil to use for fettuccini and ettouffe'. You can also substitute shrimp for the crawfish. That tastes wonderful too.

 

 

 

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