By Luby Luby Luby on December 09, 2012
"This recipe makes a lot and will feed a big crowd. The thing I love the most is I can make it ahead of time by cooking it right up to the point before adding the cream and crawfish and stop. I call this the "base". You can refrigerate it or you can freeze it at this point. Depending on what you do either bring it to room temperature or thaw and bring to room temperature then heat slowly on low. Once heated then add your crawfish and cream, simmer gently for 10 minutes and it tastes like you just made it. I make the base and divide it into two portions and freeze. By doing this I can pull out just one portion of "base" and put it together when I'm just feeding a "battalion" and not the whole "army". Just remember if you divided the base you would only add half of the cream and half of the crawfish and use half of the fettucine. The Jalapeno Velveeta is a little spicy so be careful if you add red pepper. I adjust the amount of fettucine to suit how I want to serve this dish. If I need to "stretch" it I will add all of the fettucine. If I want to have more of the crawfish than pasta then I will adjust how much fettucine I add - it just boils down to personal preference."
Serving Size: 1 (334 g)
Servings Per Recipe: 18