 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
I have lived in this close-knit community all my life and enjoy cooking Cajun dishes, especially those with seafood. Along with a green salad and garlic bread, this dish is great for family gatherings. The recipe can easily be doubled to serve a larger group, and if youâd like it less spicy, remove the seeds from the jalapeno before chopping it. Ingredients:
1 large onion, chopped |
1 medium sweet red pepper, chopped |
2/3 cup sliced green onions |
1 celery rib, chopped |
1-1/4 cups butter, cubed |
1 garlic clove, minced |
1/4 cup king arthur unbleached all-purpose flour |
8 ounces process cheese (velveeta), cubed |
1 cup half-and-half cream |
1 tablespoon chopped jalapeno pepper |
1/2 teaspoon salt |
8 ounces uncooked fettuccine |
1-1/2 pounds frozen cooked crawfish tails, thawed or cooked medium shrimp, peeled and deveined |
Directions:
1. In a Dutch oven, saute the onion, red pepper, green onions and celery in butter for 5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in flour until blended; cook and stir for 2 minutes. Add the cheese, cream, jalapeno and salt; cook and stir for 10 minutes or until mixture is thickened and cheese is melted.
2. Meanwhile, cook fettuccine according to package directions; drain. Stir fettuccine and crawfish into the vegetable mixture. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally. Yield: 8 servings.
|
|