Crawfish Fettuccine


Crawfish Fettuccine

Serving 6 people 

Ingredients

  • 1(16-ounce) package fettuccine
  • 1stick butter (1/2 cup)
  • 1/2 red bell pepper, chopped
  • 1 celery stalk, chopped
  • 1 yellow onion chopped
  • 6 garlic cloves minced
  • 1 pound frozen crawfish meat, defrosted
  • 2 teaspoons Tony Chachere's seasoning
  • 1/2 teaspoon black pepper
  • 3 tablespoons flour
  • 3/4 cup half-and-half
  • 4 ounces Velveeta, cut into cubes
  • 1/2 cup sour cream
  • 2/3 cup freshly grated Parmesan cheese
  • 2 green onions, green parts sliced
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Cook pasta according to package directions.  Drain and set aside.
  2. While pasta cooks, melt butter over medium heat in a Dutch oven.  Add red bell pepper, celery and onion.  Cook until soft, about 5 to 7 minutes.
  3. Add garlic and cook 2 more minutes.
  4. Add Crawfish (along with any liquid in the bag), Cajun seasoning and black pepper and cook 2 to 3 minutes.
  5. Sprinkle flour over crawfish mixture.  Stir and cook 1 minute.
  6. Stir in half-and-half.  Cook until mixture comes to a simmer.
  7. Add Velveeta, sour cream and Parmesan cheese and cook over medium heat until cheese is melted.
  8. Stir in cooked pasta, green onions and parsley.  Serve.