Ingredients
The following ingredients have 5 Servings
- 1 pound fettuccine noodles
- 1/4 cup (1/2 stick) unsalted butter
- 1 cup diced onion
- 1/4 cup diced celery
- 1/2 cup diced green bell pepper
- 3 tablespoons flour
- 1 tablespoon minced garlic, or to taste
- 1 to 2 level tablespoons dried parsley flakes
- 1/2 teaspoon Creole or Cajun seasoning, or to taste, optional
- 1 pound package peeled crawfish tails, drained but not rinsed
- 3/4 cup half and half
- 1 pound Velveeta Mexican style cheese, cubed
- 2 tablespoons Parmesan cheese
Instruction
- Bring a pot of well salted water to a rolling boil and cook the fettuccine to al dente according to the package directions. Drain, rinse, and set aside.
- Butter or spray a 2-quart casserole dish or oblong pan with non-stick spray; set aside.
- Meanwhile, in a large skillet over medium heat, melt the butter.
- Add the chopped onion, celery and bell pepper and cook until softened. Stir in the flour and cook for about 3 minutes. Add the garlic and cook another 2 minutes.
- Add the parsley, Cajun seasoning and crawfish tails and cook on a low simmer for about 30 minutes.
- Add in the half and half and cubed Velveeta and continue cooking over low until the cheese is melted.
- Add the cooked and drained fettuccine and stir well to combine.
- Transfer to the prepared baking dish and sprinkle with a light covering of Parmesan cheese. Bake uncovered at 350 degrees for about 20 to 30 minutes, or until bubbly.
- Serve with a nice mixed garden salad.
