Crawfish Fettuccine 3

3/4 lb butter
3 onions, diced
3 bell peppers
3 stalks celery
4 tablespoons parsley
3 pods garlic
1/4 cup flour
1 pint half and half
3 pounds crawfish or 6 pounds shrimp with heads
1 pound Velveeta Mexican cheese
24 ounces fettuccine noodles

Preheat oven to 350F. Saute vegetables in margarine. Add parsley, garlic and flour mixture; add cheese. Season to taste. Simmer 15 minutes. Boil fettuccine and bring to a second boil. Remove fettuccine from heat and cover Let stand 15 minutes and then drain. Add crawfish mixture and mix well. Pour into oblong casserole dish. Top with grated Parmesan cheese. Garnish with jalapeno peppers and sprinkle crushed red pepper on top.

Can substitute crab, shrimp, oyster or chicken for crawfish.

Serves 8-10.

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Cajun Country -- New Iberia, Louisiana