Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeThis creamy fettuccine Alfredo takes a Southern twist packed with an array of seasonings, shrimp, fettuccine pasta and crawfish tails. Top it off with Parmesan cheese, then add a dash of parsley for some beautiful color!
Ingredients
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2 Whole Onions, Chopped
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2 Whole Celery, Chopped
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1 Whole Bell Pepper, Chopped
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1 Whole Green Onion, Chopped
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6 Tablespoons Margarine
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2 Tablespoons All-Purpose Flour
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1/8 Cup Parsley, Chopped
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2 Pounds Crawfish Tails
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2 Tablespoons Jalapeño Relish
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1/2 Pound Velveeta Cheese
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1/2 Pint Half-and-Half
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3 Whole Garlic, Minced
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3 Tablespoons Tony’s Original Creole Seasoning
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1/2 Pound Fettuccine
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1/2 Cup Parmesan
- Clear
Directions
- In a Dutch oven, sauté onions, celery, bell pepper and green onions in margarine on medium heat until tender.
- Add flour, parsley and crawfish and cook for 15 minutes.
- Add relish, cheese, half-and-half and garlic.
- Reduce heat and simmer for 10 minutes.
- Stir often to prevent sticking.
- Season with Tony’s Original Creole Seasoning.
- 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.
- Follow directions on the bag to boil the pasta, but do not add salt.
- When the pasta is tender, drain, rinse in cold water and drain again.
- In 1 or 2 casserole dishes, coated with cooking spray, pour some of the pasta across evenly, then cover with crawfish mixture.
- Continue alternating pasta and crawfish mixture until all is used up.
- Sprinkle top with Parmesan cheese (optional).
- Bake at 350°F degrees for 15 minutes.
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