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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 14 |
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Feeds a large crowd and can be made ahead of time and baked right before you want to serve it. Or you can freeze it for a later use. Ingredients:
1/4 cup all-purpose flour |
4 tablespoons parsley flakes |
1 pint half-and-half |
2 tablespoons minced garlic |
1 1/2 cups margarine |
3 celery ribs, chopped fine |
3 lbs crawfish |
2 lbs velveeta cheese |
0.5 (8 ounce) can rotel tomatoes & chilies |
salt, to taste |
red pepper, to taste |
black pepper |
3 large onions, chopped fine |
2 green bell peppers, chopped fine |
2 lbs fettuccine, cooked |
Directions:
1. Saute onions, celery, and bell pepper in melted margarine until soft.
2. Add flour and cook on low heat for 15 minutes, stir often. Keep covered when not stirring.
3. Add crawfish and parsley.
4. Cook on low heat for 15 minutes, stir often.
5. Add 1/2 lb velveeta, rotel, half and half, and garlic.
6. Add 1 Tb salt, 1/8 Tb black pepper, and 1/8 Tb red pepper.
7. Cook 30 minutes on low heat, stir often.
8. Add cooked fettuccine to the sauce and mix well.
9. Pour into a greased casserole dish and top with remaining velveeta (sliced). Bake for 20 minutes at 350.
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