Creamy Crawfish Fettuccini |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From To Good to be True Ingredients:
1 medium green bell pepper, diced |
2 medium onions, chopped |
2 garlic cloves, minced |
3/4 cup butter |
1/4 cup all-purpose flour |
1 pint half-and-half, divided into 2 equal portions |
1 garlic cheese rolls, cut into small pieces (6oz.) |
1/2 teaspoon tabasco sauce |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon cayenne |
garlic salt |
1 lb crawfish tail (fresh or frozen, with fat) |
16 ounces fettuccine pasta |
parsley (to garnish) |
Directions:
1. Satue bell pepper, onions, and garlic in butter until onions are light brown.
2. Gradually blend in flour.
3. Add 1/2 pint half and half, stirring constantly.
4. Add cheese pieces to the mixture and continue to stir until cheese has melted and blended inches.
5. Stir in remainin half and half, tabasco, worcestershire, cayenne, garlic salt, and crawfish with fat. Mix well.
6. Cook over medium heat for 8 to10 minutes, stirring occasionally.
7. Taste and correct seasonings to your satisfaction.
8. Pour over cooked fettuccini and garnish with parsley.
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