The Cajun classic of Crawfish Fettuccine is a sinfully delightful dish where we mix those Cajun mud bugs with what else but pasta? Yes, pasta and crawfish can make for a bit of a diet mishap, but who can turn it down? I’ve come up with this recipe until further developments happen in my kitchen for all you crawfish lovers out there. This one is pretty darn good when you have leftover mudbugs in your freezer during the off season!
½ cup of margarine
2 medium to large onions finely chopped
2 celery ribs finely chopped
1 bell pepper finely chopped
½ cup green onions finely chopped
3 tablespoons all-purpose flour
½ cup fresh parsley roughly chopped
2 lbs. peeled crawfish tails
3 tablespoons Jalapeno relish
16 oz. Velveeta Original Cheese cubed
4 oz. cream cheese
3 cloves garlic minced
1 pint of half and half
Tony Chachere’s More Spice Creole Seasoning to taste, about 1-2 teaspoons
1 lb. fettuccine pasta cooked as directed on package
½ cup Parmesan cheese
In a Dutch oven, sauté bell pepper, celery, onions and green onions in margarine on medium heat until tender. Add flour, parsley, and crawfish and cook for about 15 minutes. Add relish, Velveeta cheese, cream cheese, half and half and garlic. Reduce heat and simmer for about 10 minutes, stirring often to prevent sticking to the bottom of the pot. Season with Tony Chachere’s More Spice Creole Seasoning to taste.
During the last 10 minutes of cooking the crawfish, begin boiling the pasta according to instructions on package so that it will be ready when the crawfish is done. When the pasta is cooked, drain and rinse with cold water in a colander. Add to the crawfish sauce when done, folding in so you don’t break the pasta until fully coated.
In a casserole dish (or two, if needed) coated with cooking spray, pour in the pasta and crawfish mix. If using two separate dishes, be sure that equal amounts are in each dish of pasta and sauce. Sprinkle top with Parmesan cheese. Bake at 350 degrees for about 15 minutes or until bubbling on sides. Yields over eight servings depending on portion sizes. Also, you can freeze it in a freezer bag and reheat later and it tastes as good or better than it did before.