crawfish fettuccine

Ingredients

• Servings: 12
• 1 cup butter
• 2 cloves garlic, crushed
• 2 large onions, chopped
• 1 1/2 cups chopped green bell pepper
• 1/2 pound sliced fresh mushrooms
• 1/4 cup all-purpose flour
• 1/2 cup dry white
• 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
• 1/2 teaspoon seasoning (such as tony chachere's®)
• salt and ground black pepper to taste
• 1/2 cup parmesan cheese, or to taste
• 1 (16 ounce) package fettuccini pasta

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat an oven to 350 degrees f (175 degrees c).
• melt the butter in a large pot over medium-high heat. stir in the garlic, onion, bell pepper, mushrooms, and flour. cook and stir until the onion has softened and turned translucent, about 8 minutes. pour in the , half-and-half, and jalapeno cheese food. bring to a simmer; add the crawfish tails and reduce heat to medium-low. cover and simmer 15 minutes. season with seasoning, salt, and pepper. pour the mixture into a 9x13 inch casserole dish, and sprinkle with parmesan cheese.
• bake in the preheated oven until the cheese has melted and the dish is bubbly, about 20 minutes.
• while the crawfish is baking, fill a large pot with lightly-salted water and bring to a rolling boil. stir in the fettuccini and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink. serve the crawfish over the hot pasta.