(thanks to pdphoto.org for the above photo)
This is a variation of a recipe from the February, 2010 issue of Louisiana Cookin'
- I altered it with the way we make it- crawfish fettuccini recipes are a dime a dozen down here, as everybody has their favorite recipe!
Servings: Serves 12
- 3 sticks butter
- 3 cups chopped onions
- 2 cups chopped green bell peppers
- 1 cup chopped celery (if you have trinity in your freezer/produce section, then you can sub 2 cups of it for the onions, bell peppers and celery above)
- 1/2 cup all-purpose flour
- 1/2 cup chopped fresh parsley leaves
- 1 1/2 pounds medium shrimp peeled and deveined
- 1 1/2 pounds peeled crawfish tails
- 2 cups half-and-half
- 1 pack Philly Cream Cheese, cubed
- 2 tablespoons Tony's Cajun or Slap Ya Mama Spice
- 2 teaspoons chopped garlic
- Salt and pepper
- 1 pound fettuccini, cooked and drained
- 1 cup grated Parmesan cheese
Instructions:
1. Melt the butter in a heavy, large Dutch oven over
medium heat. Add the onions, bell peppers and celery (trinity) and cook, stirring
often, for 10 minutes, or until vegetables are wilted and lightly
golden.
2. Add the flour and stir to mix. Cook, stirring often, for two to three minutes. Add the parsley, shrimp and crawfish. Cook, stirring often, until the shrimp turn pink, about 5 minutes.
3. Add the half-and-half, cheese, Cajun spice and garlic. Stir until the cheese is completely melted and the mixture thickens, about 5 minutes. Season to taste with salt and pepper.
4. Arrange the fettuccini in a 3-quart casserole and pour the seafood mixture evenly over it. Sprinkle the top of the casserole with the Parmesan cheese. Bake at 350ºF until the mixture bubbles, about 15 minutes.
OR
In medium pot with water, bring to boil and cook fettuccini, drain and serve crawfish mix over it.
Serve with Garlic or french bread. YUMMY
2. Add the flour and stir to mix. Cook, stirring often, for two to three minutes. Add the parsley, shrimp and crawfish. Cook, stirring often, until the shrimp turn pink, about 5 minutes.
3. Add the half-and-half, cheese, Cajun spice and garlic. Stir until the cheese is completely melted and the mixture thickens, about 5 minutes. Season to taste with salt and pepper.
4. Arrange the fettuccini in a 3-quart casserole and pour the seafood mixture evenly over it. Sprinkle the top of the casserole with the Parmesan cheese. Bake at 350ºF until the mixture bubbles, about 15 minutes.
OR
In medium pot with water, bring to boil and cook fettuccini, drain and serve crawfish mix over it.
Serve with Garlic or french bread. YUMMY