Shrimp and Crawfish Fettucine
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A southern twist on Fettucine Alfredo, this is so creamy and delicious. Packed with an array of seasonings, shrimp, fettucine pasta, and crawfish tails. Parmesan cheese tops it off and a dash of parsley adds some beautiful color!
Estimated time: Prep time:
Cooking time:
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Ingredients:
2 Whole Chopped Onions
2 Whole Chopped Celery
1 Whole Chopped Bell Pepper
1 Whole Chopped Green Onion
6 tablespoon Margarine
2 tablespoon AllPurpose Flour
1/8 cup Chopped Parsley
2 pound Crawfish tails
2 tablespoon Jalapeno Relish
1/2 pound Velveeta Cheese
1/2 pint Half and Half
3 Whole Garlic (minced)
3 tablespoon Tony Chacheres Original Creole Seasoning
1/2 pound Fettucine
1/2 cup Parmesan
2 Whole Chopped Celery
1 Whole Chopped Bell Pepper
1 Whole Chopped Green Onion
6 tablespoon Margarine
2 tablespoon AllPurpose Flour
1/8 cup Chopped Parsley
2 pound Crawfish tails
2 tablespoon Jalapeno Relish
1/2 pound Velveeta Cheese
1/2 pint Half and Half
3 Whole Garlic (minced)
3 tablespoon Tony Chacheres Original Creole Seasoning
1/2 pound Fettucine
1/2 cup Parmesan
Directions:
1: In a Dutch oven, saute' onions, celery, bell pepper, and green onions in margarine on medium heat until tender.
2: Add flour, parsley, and crawfish and cook for 15 minutes.
3: Add relish, cheese, Half and Half, and garlic.
4: Reduce heat and simmer for 10 minutes.
5: Stir often to prevent sticking.
6: Season with Tony Chachere's Original Creole Seasoning.
7: During the last 10 minutes of cooking crawfish, begin boiling the pasta so that it will be tender at the same time that the crawfish is cooked.
8: Follow directions on the bag to boil the pasta, but do not add salt.
9: When the pasta is tender, drain, rinse in cold water, and drain again.
10: In 1 or 2 casseroles, coated with cooking spray, pour some of the pasta across evenly, then cover with crawfish mixture.
11: Continue alternating pasta and crawfish mixture until all is used up.
12: Sprinkle top wit Parmesan cheese (optional) .
13: Bake at 350 degrees for 15 minutes.
2: Add flour, parsley, and crawfish and cook for 15 minutes.
3: Add relish, cheese, Half and Half, and garlic.
4: Reduce heat and simmer for 10 minutes.
5: Stir often to prevent sticking.
6: Season with Tony Chachere's Original Creole Seasoning.
7: During the last 10 minutes of cooking crawfish, begin boiling the pasta so that it will be tender at the same time that the crawfish is cooked.
8: Follow directions on the bag to boil the pasta, but do not add salt.
9: When the pasta is tender, drain, rinse in cold water, and drain again.
10: In 1 or 2 casseroles, coated with cooking spray, pour some of the pasta across evenly, then cover with crawfish mixture.
11: Continue alternating pasta and crawfish mixture until all is used up.
12: Sprinkle top wit Parmesan cheese (optional) .
13: Bake at 350 degrees for 15 minutes.
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