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Elaine's Crawfish Fettucini Recipe

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This recipe for Elaine's Crawfish Fettucini is from Cooking on Southampton, 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:  
3 sticks butter
3 medium onions, chopped
3 ribs celery, chopped
2 green bells peppers, chopped
1/4 cup flour
4 T chopped parsley
3 pounds crawfish tails
1 quart Half and Half cream
I pound Velveeta cheese, cubed 1/2 inch thick
2 T chopped, pickled jalapenos
3 cloves crushed garlic
Salt and pepper to taste (I use Tony's)
1 pound package fettucini pasta
Parmesan cheese to taste
Directions:
Directions:
Melt butter in large, heavy saucepan. I use my gumbo pot. 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 seasoning to taste. Cook noodles according to package, al dente. Drain well and add to sauce. Mix thoroughly. Pour into 3-quart buttered casserole dish. Sprinkle with Parmesan cheese. Bake at 350 for about 12-15 minutes.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is a recipe from a Louisiana cookbook that my mom uses. It makes a LOT. You can always cut down the recipe to make a smaller amount.

You can also freeze extra and eat at a later time. Just thaw completely in refrigerator, then bake.

 

 

 

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