One word -- delicious! This creamy dish will leave them begging for more. The crawfish and Cajun seasonings give a new twist to fettuccine.
Ingredients
- butter: 6 Tbsp
- onion: 1 piece (chopped)
- green bell pepper: 1 piece (chopped)
- stalks celery: 3 piece (chopped)
- clove garlic: 1 piece (minced)
- all-purpose flour: 1 Tbsp
- crawfish tails: 1 pound (peeled)
- processed cheese food: 1 pack (8 ounce pack)
- half-and-half cream: 1 cup
- Cajun seasoning: 2 tsp
- pinch cayenne pepper: 1 piece (to taste)
- dry fettuccine pasta: 1 pound
- Parmesan cheese: 0.5 cup (grated)
Metric Conversion
Stages of cooking
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Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish. Cover, and simmer for 15 to 20 minutes, stirring often.
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Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 20 minutes, stirring occasionally.
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Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
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Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese.
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Bake in a preheated oven for 20 minutes, or until hot and bubbly.
