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Prep Time: 60 Minutes Cook Time: 12 Minutes |
Ready In: 72 Minutes Servings: 8 |
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One of my favorite crawfish recipes given to my by my cousin Joy. It makes A LOT, but can easily be cut in half or even frozen. This recipe calls for Crawfish Tails . If you can, please buy LOUISIANA crawfish tails. If not available, then 3 lbs of shrimp may be substituted. Support your local fishermen. Ingredients:
1 1/2 cups butter |
3 medium onions, chopped |
3 celery ribs, chopped |
2 bell peppers, chopped |
1/4 cup flour |
4 tablespoons fresh parsley, chopped |
3 lbs crawfish tails, peeled |
1 quart half-and-half cream |
1 lb velveeta cheese, cubed into 1/2-inch squares |
2 tablespoons jalapeno peppers, chopped |
3 garlic cloves, crushed |
salt |
pepper |
1 lb fettuccine |
fresh grated parmesan cheese, to taste |
Directions:
1. Melt butter in large heavy saucepan. Add onions, celery, and bell pepper. Cook 10 minutes until vegetables are clear. Add flour; blend in well.
2. Cover and cook for 15 minutes, stirring occasionally.
3. Add parsley and crawfish tails. Cover and cook 20 minutes, stirring often.
4. Add cream, Velveeta, jalapenos and garlic. Mix well. Add salt and pepper to taste.
5. Cook, covered, on low heat 20 minutes, stirring occasionally.
6. Cook noodles according to package directions. Drain and add to sauce. Mix thoroughly.
7. Pour into 3 Quart prepared casserole dish or several smaller casserole dishes (you can divide and fresh at this point as well).
8. Sprinkle with Parmesan cheese.
9. Bake for 12 minutes at 350°.
10. Serve hot with French bread.
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