Beazell's Cook Book

Crawfish Fettuccine by Mrs. Beaz

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1 lb. fettuccine noodles
1 lb. crawfish
1/2 stick of butter
1 cup Trinity (celery, onion & bellpeppers)
1 Tbsp. minced garlic
2 pinches of dried parsley
1-16 oz. half & half
16 oz. block of Velveeta cheese
1- 8 oz. bag of Parmesan/Romano cheese, shredded
1/2 cup Cheddar/Jack cheese, shredded
8 -10 oz. milk or more
Beazell's Cajun Seasoning to taste
Cooking Spray

Boil fettuccine noodles to al dente stage and drain. Set aside.

Preheat oven to 350 degrees.

Melt butter in a nice size Dutch oven. Sauté Trinity in butter until wilted, then add minced garlic, a few shakes of Beazell's Cajun Seasoning and the dried parsley. Reduce heat to low and add your crawfish. Cook for 15 minutes. Add the velveeta cheese and half n half. Once cheese is thoroughly melted add cooked pasta and fold together. Turn off heat and add milk. (You want your consistency to be a little like gravy because the noodles are going to soak up some liquid & you don't want a dry fettuccine.) Add 1/2 of the Parm/Romano blend. Season to taste again with Beazell's Cajun Seasoning.

Spray a 9 x 12 casserole dish with cooking spray. Pour fettuccine in dish and top with remaining cheeses (1/2 Parm/Romano blend & Cheddar/Jack blend).

Bake covered for 25 minutes.

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