Crawfish Fettuccine 1

1 cup margarine
3 medium onions, finely chopped
2 medium bell peppers, finely chopped
4 tablespoons dehydrated parsley
3 pounds crawfish tails, peeled
1 pint skim evaporated milk
1 pound Velveeta cheese with
Jalapeno peppers cut into small pieces
2 cloves garlic, minced
Salt, red and black pepper to taste
1-1/2 to 2 pounds fine fettuccine noodles cooked
1/4 cup all-purpose flour
Parmesan cheese for sprinkles
Pam spray

Preheat oven: 350F. Melt margarine in a large sauce pan. Add onions and bell pepper. Cook covered until tender, approximately 15 minutes, stirring frequently to prevent sticking. Add parsley and flour and crawfish tails. Cook covered 15 minutes, stirring frequently. Add milk, cheese with jalapeno, garlic, salt and pepper. Cover and cook on low heat 30 minutes, stirring occasionally. Cook fettuccine according to package directions. Mix crawfish mixture and fettuccine noodles thoroughly. Pour mixture into two 3 quart casserole dishes sprayed with Pam. Sprinkle top with Parmesan cheese. Bake in preheated 350 degree oven for 15-20 minutes until heated thoroughly.

Serve with a tossed salad and French bread

Serves: Sixteen 1-1/2 cups per serving

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Cajun Country -- New Iberia, Louisiana