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Categories:
butter onions celery bell peppers flour parsley crawfish tails Velveeta cheese garlic salt fettucini noodles Parmesan cheese
Viewed: 28 - Published at: 3 years agoIngredients
- 3 sticks butter
- 3 medium onions, chopped
- 3 ribs celery, chopped
- 2 bell peppers, chopped
- 1/4 c. flour
- 4 Tbsp. parsley
- 3 lb. crawfish tails, peeled
- 1 qt. half and half
- 1 lb. Velveeta cheese, cubed 1/2-inch thick
- 3 cloves garlic, pressed
- salt and pepper to taste
- 1 (1 lb.) pkg. fettucini noodles
- Parmesan cheese to taste
Method
- Melt butter in large, heavy saucepan.
- Add onions, celery and bell peppers.
- Cook for 10 minutes, until onions are clear.
- Add flour; blend in well.
- Cover; cook for 15 minutes, stirring occasionally.
- Add parsley and crawfish tails.
- Cover; cook for 20 minutes, stirring often.
- Add cream, cheese and garlic; mix well. Add salt and pepper (I use Tony Chachere, too).
- Cook, covered, on low heat for 20 minutes, stirring occasionally.
- Cook noodles according to package directions.
- Drain and add sauce mixture; mix thoroughly.
- Pour into 3 lightly buttered casserole dishes. Sprinkle with Parmesan cheese.
- Bake at 350° for 12 minutes.
- (You can use 1 pound crawfish and 1/3 recipe for smaller amount.)
