Crawfish Fettuccini Ala Louisiane'
By: Julie Smith-Rogers
Published: Thursday, May 20, 2010 - 2:44pm

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

1 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. 2 NOTE 3 This makes two full-sized 9”x13” casserole dishes full.  Recipe can EASILY be cut in half.

About


Creamy and delicious from the heart of Louisiana - the Sportsman's Paradise.  Be sure you rinse, rinse, rinse the crawfish tails first.