Crawfish Fettuccini Ala Louisiane'

Photo: Julie Smith-Rogers

Ingredients

1/2 cup Grated imported Parmesan Cheese

1 1/2 cups Unsalted butter

1 medium Onion, chopped

1 Green bell pepper, chopped

1 cup Flour

4 tablespoons Fresh parsley

3 pounds Crawfish tails, cleaned and rinsed. No fat left on them

1 quart Half and half

1 pound Velveeta jalapeño cheese

3 cloves Garlic, chopped fine

1 pound Fettuccine noodles

8 ounces Sliced mushrooms, fresh or canned

Salt, pepper & Tony Chacheres to taste

Preparation

Melt butter, sauté vegetables, add flour. Cook over low stirring frequently until veggies are nice and soft. Add 1/2 and 1/2, cheese, garlic, salt, pepper, Tony's and mushrooms. Cook for 20 min over low, stirring frequently. Cook noodles and add to mixture. Add crawfish tails. Stir in parmesan cheese. Bake, uncovered x 20 minutes in 350F oven in greased low Pyrex casserole dish.

NOTE

This makes two full-sized 9”x13” casserole dishes full. Recipe can EASILY be cut in half.