Crawfish Fettucine
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
18-20
ingredients
- 1 1⁄2 cups butter
- 3 large onions, finely diced
- 2 large bell peppers, finely diced
- 3 garlic cloves, minced
- 1⁄2 cup all-purpose flour
- 1 lb Velveeta Mexican cheese
- 4 lbs crawfish tails (peeled)
- 6 cups heavy cream
- salt
- black pepper
- dried ground cayenne pepper
- 4 lbs fettuccine pasta, cooked
directions
- In large heavy pot melt butter.
- Add onions and bell pepper and saute over medium heat until soft and slightly carmelized, about 30 minutes.
- Add garlic and saute for about 2-3 minutes.
- Add flour and cook for about 5-8 minutes stirring frequently to prevent sticking.
- Add salt, black pepper and red pepper to taste.
- Add cheese continuing to stir to prevent sticking until cheese is melted.
- Slowly add heavy cream stirring until completely incorporated.
- Add crawfish tails and bring to a gentle simmer.
- Gently simmer on low for 10 minutes.
- Adjust seasonings to taste.
- Combine crawfish mixture with cooked fettucine, stirring gently to incorporate.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.