Name: Crawfish Velveeta Fettuccine
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 1 lb Fettuccine Noodles; ½ stick Unsalted Butter; 1 cup Diced Onions; ¼ cup Diced Celery; ½ cup Diced Green Bell Pepper; 3 tbsp Flour; 1 tbsp Minced Garlic; 1 tbsp Dried Parsley Flakes; 1 tsp Cajun Seasoning ( like Slap Ya Mama); 1 lb Peeled Crawfish tails, drained but not rinsed; ¾ cup Half and Half; 1 lb Velveeta Mexican Cheese, Cubed ( Original Velveeta is what I always use); 2 tbsp Parmesan Cheese

AuthorAmberly ByrdDifficultyIntermediate

AuthorAmberly ByrdYields1 ServingPrep Time30 minsCook Time30 minsTotal Time1 hr

1 lb Fettuccine Noodles

½ stick Unsalted Butter

1 cup Diced Onions

¼ cup Diced Celery

½ cup Diced Green Bell Pepper

3 tbsp Flour

1 tbsp Minced Garlic

1 tbsp Dried Parsley Flakes

1 tsp Cajun Seasoning ( like Slap Ya Mama)

1 lb Peeled Crawfish tails, drained but not rinsed

¾ cup Half and Half

1 lb Velveeta Mexican Cheese, Cubed ( Original Velveeta is what I always use)

2 tbsp Parmesan Cheese

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.

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.

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.

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.

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