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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A great dish for crawfish tails that everyone will enjoy. We try to always buy Lousianna crawfish tails as they have the best flavor. When they are not in season and we have to buy the crawfish tail from China, I always rinse them with cold water before I use them. Ingredients:
2 medium chopped onions |
3 green onions, chopped |
1 bell pepper, chopped |
2 celery ribs, chopped |
3/4 cup butter |
1 tablespoon flour |
1 teaspoon parsley |
1 -2 jalapeno pepper, chopped |
1/2 lb velveeta cheese |
2 lbs crawfish tail meat |
1/2 pint half-and-half cream |
1/2 pint milk |
3 minced garlic cloves |
1/2 lb fettuccine, noddles |
parmesan cheese |
Directions:
1. Saute all veggies intill soft, add flour, parsley & crawfish tails. Cook 15 minutes on low heat. Add jalapeno, cheese, and 1/2 &1/2, milk and garlic. Cook 15 minutes more.
2. Cook noddles is salted boiling water till just done, drain and fold into crawfish mixture.
3. Put into baking dish and cover with Parm. cheese.
4. Bake at 350 for about 15min.
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