Crawfish Fettuccine I recipe

8 servings

6 tablespoons butter

1 large onion, chopped

1 green bell pepper, chopped

3 stalks celery, chopped

1 clove garlic, minced

1 tablespoon all-purpose flour

1 pound peeled crawfish tails

1 (8 ounce) package processed cheese food

1 cup half-and-half cream

2 teaspoons Cajun seasoning

2 teaspoons cayenne pepper

1 pound dry fettuccine pasta

1/2 cup grated Parmesan cheese

Melt the butter in a large skillet over medium heat.

Cook onion, bell pepper, celery, and garlic in butter until onions are tender.

Stir in flour, and cook for 5 to 10 minutes, stirring frequently.

Stir in crawfish.

Cover, and simmer for 15 to 20 minutes, stirring often.

Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper.

Cover, and simmer for about 20 minutes, stirring occasionally.

Meanwhile, bring a large pot of lightly salted water to a boil.

Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

Preheat oven to 350 degrees F (175 degrees C).

Butter a 9x13 inch baking dish.

Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese.

Bake in a preheated oven for 20 minutes, or until hot and bubbly.