Wednesday, September 1, 2010

Crawfish Fettuccini

6 tablespoons butter
1 large onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
1 pound peeled crawfish tails
1 cup half-and-half cream
½ teaspoon Cajun seasoning
½ teaspoon cayenne pepper
1 pound dry fettuccine pasta
½ cup grated Parmesan cheese
1 (8 ounce) package processed cheese food

Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish. Cover and simmer for 15 to 20 minutes, stirring often.

Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper. Cover and simmer for about 20 minutes, stirring occasionally.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

Preheat oven to 350 degrees F (175 degrees C). Butter a 9 x 13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese.

Bake in a preheated oven for 20 minutes, or until hot and bubbly.

(2008 Cookbook)

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