crawfish fettuccine
In the Spring time in Louisiana it is prime crawfish season. Traditionally on Good Friday we boil crawfish so we generally have leftover crawfish tails. This is a great dish to use up those crawfish tails, but you can also you the packaged 1lb bags. This recipe is a crowd pleaser!! People have told me that they don't like crawfish fettuccine and love this. The Mexican Velveeta gives it a little kick so if you don't like too much spice go easy on the creole seasoning. We generally serve this with a green salad and bread BAM easy meal! This recipe can be cut in half for the average family.
prep time
30 Min
cook time
30 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 2 pounds cooked crawfish tails
- 2 packages fettucine noodles
- 12 tablespoons butter
- 1 - red pepper(chopped very fine)
- 1 - yellow onion (choopped very fine)
- 1 bunch green onions(chopped fine)
- 2 cloves garlic(chopped fine)
- 3 stalks celery (chopped fine)
- 1/2 cup chicken broth
- 1/2 cup flour
- 1 pint half and half
- 16 ounces mexican velveeta
- 2-4 teaspoons creole seasoning
- 2 cups shredded cheddar cheese
How To Make crawfish fettuccine
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Step 1Put noodles on to boil , drain and set aside.Chop all the vegetables Preheat oven to 350
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Step 2In a stock pot melt butter and cook vegetables until tender. Add flour and blend well bring up to bubble. Add chicken broth and cook on low heat for 10 minutes or so. Stirring occasionally.
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Step 3Add velveeta cheese and blend well. Once cheese is melted add half and half . Once blended well add crawfish. Add Noodles. Add creole seasoning to taste
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Step 4Place mixture in an oiled 9 x 13 dish bake in a preheated oven to 350 for 20 minutes. Add 2 cups of shredded cheese and bake another 10 minute.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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