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Crawfish Fettuccine
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Yields 16 servings

Ingredients

  • 1 12 Cup(s) margarine
  • 2 medium bell peppers, finely chopped
  • 14 Cup(s) all purpose flour
  • 4 Tablespoon(s) dehydrated parsley
  • 4 Pound(s) Louisiana Crawfish Tail Meat
  • 1 Pint(s) half and half
  • 3 medium onions, finely chopped
  • 1 Pound(s) Velveeta cheese, cubed
  • 2 Teaspoon(s) jalapeno relish
  • 2 Clove(s) garlic, minced
  • Louisiana Crawfish Creole Seasoning, to taste
  • 1 Pound(s) fettuccine pasta, cooked
  • Parmesan cheese, to taste

Steps

  1. Melt margarine in large sauce pan Show
  2. Add onion, bell pepper, and cook until tender Show
  3. Add flour cover and cook approx 15 minutes stirring frequently to prevent sticking Show
  4. Add parsley and crawfish tails Show
  5. Cook covered 15 minutes stirring frequently Show
  6. Add cream, cheese, jalapeño relish, garlic, and Creole seasoning Show
  7. cover and cook on low heat for approximately 30 minutes stirring occasionally Show
  8. Meanwhile, cook fettuccine according to package directions Show
  9. Combine cooked fettuccine and crawfish mixture and pour into greased casserole dish Show
  10. Sprinkle top with parmesan cheese Show
  11. Bake 350 degrees until heated through Show
  12. Serve with salad and hot french bread Show

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