Cooking Louisiana - Fettuccini

Always a great dish.

Fettuccine (can be crawfish, shrimp, or chicken)

3 sticks butter
1 lb. Velveeta, cubed
3 med. onions
3 ribs celery
2 bell peppers
2 tbsp jalapenos
3 cloves garlic
4 tbsp parsley

All of the above seasonings chopped/diced

1/4 cup flour
1 qt. half and half
2 lbs. crawfish, shrimp, or chicken

1 lb. fettuccine noodles (egg noodles work, as well)
parmesan cheese

Tony's or Zatarain's to taste, with a capful of liquid crab boil and/or Tabasco thrown in, to taste.

Melt butter in large heavy saucepan. add onions, peppers and celery, and cook ten minutes until clear. add flour; blend in well. cover and cook 15 minutes, stirring occasionally.

Add parsley and crawfish/shrimp/chicken. cover and cook 20 minutes, stirring often. add cheese, cream, jalapenos and garlic, Tony's and crab boil, mixing well, and cook covered on low heat 20 minutes, stirring occasionally.

Cook noodles according to package directions, drain, and add to sauce; mix thoroughly.

Pour into 13 X 9 quart buttered casserole dish, sprinkle with parmesan cheese, and bake at 350 degrees for 20-30 minutes.














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