Crawfish Fettuccine
Description
Crawfish and diced bell peppers bake in a rich, spicy cheese sauce in this Southern-inspired recipe.
Ingredients
•
1 cup butter
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2 cloves garlic, crushed
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2 large onions, chopped
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1 1/2 cups chopped green bell pepper
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1/2 pound sliced fresh mushrooms
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1/4 cup all-purpose flour
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1/2 cup dry white wine
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1 cup half-and-half cream
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1 pound jalapeno cheese food (such as Velveeta® Mexican Mild), shredded
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2 (16 ounce) packages cooked and peeled whole crawfish tails
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1/2 teaspoon Creole seasoning (such as Tony Chachere's®)
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salt and ground black pepper to taste
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1/2 cup Parmesan cheese, or to taste
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1 (16 ounce) package fettuccini pasta
Directions
1
Preheat an oven to 350 degrees F (175 degrees C).
2
Melt the butter in a large pot over medium-high heat. Stir in the garlic, onion, bell pepper, mushrooms, and flour. Cook and stir until the onion has softened and turned translucent, about 8 minutes. Pour in the wine, half-and-half, and jalapeno cheese food. Bring to a simmer; add the crawfish tails and reduce heat to medium-low. Cover and simmer 15 minutes. Season with Creole seasoning, salt, and pepper. Pour the mixture into a 9x13 inch casserole dish, and sprinkle with Parmesan cheese.
3
Bake in the preheated oven until the cheese has melted and the dish is bubbly, about 20 minutes.
4
While the crawfish is baking, fill a large pot with lightly-salted water and bring to a rolling boil. Stir in the fettuccini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Serve the crawfish over the hot pasta.