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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Adapted from a local cooking show....and with changes made to my family's tastes. Ingredients:
1 1/2 cups butter |
3 onions, chopped |
2 bell peppers, chopped |
3 stalks celery, chopped |
3 lbs crawfish tails, rinsed and drained |
3 garlic cloves, chopped |
1 tablespoon parsley, chopped |
1/2 cup flour |
1 pint half-and-half |
1 lb velveeta mexican cheese, cubed |
12 ounces fettuccine |
1 (8 ounce) bag shredded mexican blend cheese |
Directions:
1. Prepare fettuccine according to package directions and set to side.
2. Saute onions, bell pepper and celery in butter until tender.
3. Add crawfish and simmer 10 minutes.
4. Stir in garlic, flour, half and half and parsley.
5. Reduce heat to low and simmer 30 minutes.
6. Add cubed Velveeta cheese and stir until melted.
7. Combine prepared noodles with sauce and toss to coat well.
8. Place in a greased 6 quart casserole dish.
9. Sprinkle with Mexican style cheese.
10. Bake uncovered at 300 degrees for about 20 minutes.
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