Crawfish Fettuccine 5

2 packages butter buds dissolved in 6 ounces hot water
1 teaspoon chicken broth granules
2 medium onions, chopped
1 clove garlic, chopped
1 medium bell pepper, chopped
1/4 bunch fresh parsley, chopped
1 teaspoon basil
1 teaspoon thyme
2 pounds crawfish tails
One 12-ounce can evaporated skim milk
1 heaping teaspoon cornstarch
1-1/2 cups shredded Mexican Velveeta cheese
Salt, black pepper, red pepper, to taste
12 ounces fettuccine noodles, cooked
3 tablespoons Parmesan cheese

Preheat oven to 350F. Heat butter buds and broth until dissolved. Pour into skillet. Add onions, garlic and bell pepper. Cook down until soft, stirring frequently. Add more water, if needed. Add parsley and crawfish tails. Cook covered 10 minutes, stirring frequently. Stir cornstarch into skim milk until dissolved and add to pot. Add cheese and cook on low heat for 15 minutes. Cover and stir occasionally. Cook fettuccine noodles according to directions on package, omitting salt and oil. Drain. Mix crawfish mixture and noodles thoroughly Pour mixture into a 3 x 9 x 3 inch casserole dish sprayed with Pam. Sprinkle top with Parmesan cheese. Bake in preheated oven 350F for 10-15 minutes until well heated.

Serves 12.

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Cajun Country -- New Iberia, Louisiana