Beazell's Cook Book

Crawfish or Shrimp Fettuccine by Yvonne Madson

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3 Sticks of Butter
3 Medium Onions
1 Bell Pepper
3-4 Cloves of Garlic (or 1 Tbsp. minced)
4 Tbsp. Parsley
1/4 c. Flour
16 oz. Mexican Velveeta
1 pint Half n Half
1 lb. Crawfish Tails
12 oz. Fettuccine Noodles (pre-cooked)
Parmesan Cheese
Beazell’s Cajun Seasoning (about 1 Tbsp. or more)

Melt butter. Mince onions and bell pepper in a blender. Saute onions and bell pepper with garlic in melted butter until tender. Add parsley. Sprinkle flour and stir until it turns thick. Make sure there are no lumps. Add Half n Half and stir until mixed well. Add diced Velveeta cheese and stir until melted. Add crawfish tails and cooked noodles. Season with Beazell’s Cajun Seasoning to taste.

Pour mixture in a casserole dish and sprinkle parmesan cheese on top.

Place in oven and bake at 350 degrees until cooked through (usually about 25 – 30 minutes).

Serve with a salad and/or garlic bread.


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