Seafood Fettuccine 1

2 lb tails (crawfish of shrimp)
1 large onion, chopped
1 bell pepper, chopped
1/2 lb plus 1/8 lb margarine or butter
1 pint half and half cream
1 lb jalapeno cheese
1/4 cup flour
2 boxes fettuccine
Parsley flakes
Grated Romano cheese

Saute onion and bell pepper in margarine/butter until wilted. Add flour, tails, parsley flakes, and a little milk to thin out. Cover and cook 11 minutes stirring frequently. Add cheese and half and half cream. Cook on low fire for 30 minutes. Boil fettuccine in salty water, drain and mix with sauce in greased 13X9 baking pan. Top with Romano cheese (optional). Bake at 325F for 30 minutes.

Return To:

Cajun Country -- New Iberia, Louisiana