1lbVelveeta Mexican Cheese, Cubed ( Original Velveeta is what I always use)
2tbspParmesan Cheese
1
Bring a pot of well salted water to a rolling boil and cook the fettuccine according to the package directions. Drain, rinse well, and set aside to fully drain. Butter or spray a 2 quart casserole dish or oblong pan with non-stick spray; set aside.
2
Meanwhile, in a large skillet over medium heat, melt the butter. Add the chopped onion, celery, and bell pepper and cook until softened. Stir in the flour and cook for about 3 minutes.
3
Add the garlic and cook another 2 minutes. Add the parsley, Cajun seasoning and crawfish tails and cook on a low simmer for about 30 minutes.
4
Add the half and half and cubed Velveeta, and continue cooking over low until the cheese is melted . Add the cooked and drained fettuccine and stir well to combine.
5
Transfer to the prepared baking dish and sprinkle with a light covering of Parmesan cheese. Bake uncovered at 350°F for about 20 to 30 minutes, or until bubbly.
Serve with a nice mixed garden salad and garlic sticks
Ingredients
1lbFettuccine Noodles
½stickUnsalted Butter
1cupDiced Onions
¼cupDiced Celery
½cupDiced Green Bell Pepper
3tbspFlour
1tbspMinced Garlic
1tbspDried Parsley Flakes
1tspCajun Seasoning ( like Slap Ya Mama)
1lbPeeled Crawfish tails, drained but not rinsed
¾cupHalf and Half
1lbVelveeta Mexican Cheese, Cubed ( Original Velveeta is what I always use)
2tbspParmesan Cheese
Directions
1
Bring a pot of well salted water to a rolling boil and cook the fettuccine according to the package directions. Drain, rinse well, and set aside to fully drain. Butter or spray a 2 quart casserole dish or oblong pan with non-stick spray; set aside.
2
Meanwhile, in a large skillet over medium heat, melt the butter. Add the chopped onion, celery, and bell pepper and cook until softened. Stir in the flour and cook for about 3 minutes.
3
Add the garlic and cook another 2 minutes. Add the parsley, Cajun seasoning and crawfish tails and cook on a low simmer for about 30 minutes.
4
Add the half and half and cubed Velveeta, and continue cooking over low until the cheese is melted . Add the cooked and drained fettuccine and stir well to combine.
5
Transfer to the prepared baking dish and sprinkle with a light covering of Parmesan cheese. Bake uncovered at 350°F for about 20 to 30 minutes, or until bubbly.
Serve with a nice mixed garden salad and garlic sticks
AuthorAmberly ByrdDifficultyIntermediate