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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 Recipe

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This recipe for Crawfish Fettuccine is from A Taste of Blackhawk Country, 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 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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