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Crawfish Fettuccine
Crawfish Fettuccine
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Spicy cheese sauce baked with crawfish and bell peppers for a delicious Southern twist.
Ingredients:
  • 1 cup butter
  • 2 cloves garlic, crushed
  • 2 large onions, chopped
  • 1.5 cups chopped green bell pepper
  • 0.5 pound sliced fresh mushrooms
  • 0.25 cup all-purpose flour
  • 0.5 cup dry white wine
  • 1 cup half-and-half cream
  • 1 pound jalapeno cheese food (such as Velveeta® Mexican Mild), shredded
  • 2 (16 ounce) packages cooked and peeled whole crawfish tails
  • 0.5 teaspoon Creole seasoning (such as Tony Chachere's®)
  • 0.5 cup Parmesan cheese, or to taste
  • 1 (16 ounce) package fettuccini pasta
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) for the perfect baking temperature.
  • In a large pot over medium-high heat, melt the butter. Add garlic, onion, bell pepper, mushrooms, and flour. Sauté until onion is translucent, about 8 minutes. Pour in wine, half-and-half, and jalapeno cheese food. Simmer, then add crawfish tails. Reduce heat to medium-low, cover, and simmer for 15 minutes. Season with Creole seasoning, salt, and pepper. Transfer mixture to a 9x13 inch casserole dish and sprinkle with Parmesan cheese.
  • Bake until the cheese is gooey and the dish is bubbling, around 20 minutes in the preheated oven.
  • As the crawfish bakes, boil a large pot of lightly salted water. Add the fettuccini and cook until al dente, about 8 minutes. Drain and serve with the crawfish on top.

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