Total Time
1hr 40mins
Prep 1 hr 15 mins
Cook 25 mins

Awesome.....This is a recipe I took from a cookbook called Cooking New Orleans Style and tweaked it until I got it how I wanted. It was originally called "Crawfish Fettuccine" but I renamed it after Wayde J. a good buddy of mine! The recipe now is really quite different.

Ingredients Nutrition

Directions

  1. In a large (7.5 quart) Dutch oven over medium heat with 1/2 cup flour and 1/2 cup butter make a medium brown roux. Add onions celery and bell pepper. Cook 10 minutes stirring often. Season with salt and cayenne pepper.
  2. Add other 2 sticks of butter, cook about 5 minutes stirring often. Add parsley , shrimp and crawfish and cook 15-20 minutes stirring frequently until shrimp and crawfish are close to done.
  3. Add half-and-half, wine cheese and garlic Bring to a simmer and cook another 15 minutes.
  4. In a separate pot cook noodles until al dente.
  5. Combine both mixtures, in casserole dishes or in dutch oven. Top with parmesan and Emeril's Essence bake for 20-25 minutes.
  6. Serve with French Bread.