South City Cooking: Crawfish Fettuccine Recipe

Ok, so I'm a HUGE pasta and seafood lover. Spaghetti, lasagne, shrimp, fish......you name it I love it. So when I came across this recipe on the Food channel one evening, I knew that I had to try it. If you love pasta and crawfish you will be in heaven after trying this. I used frozen crawfish for this recipe. Walmart usually has them for about $7 a package and can be found in the seafood section. If your not a fan of crawfish, shrimp will be a great substitution.

You will need:

2 onions, chopped
2 ribs celery, chopped
1 bell pepper, chopped
3 cloves garlic, chopped
1 can diced tomatoes with green chiles, optional
1 1/2 sticks butter
1-2 lbs crawfish
8 oz mexican velveeta, cubed

1 tsp flour
1/2 pt half & half
1 package of fettuccine noodles
Parmesan cheese
chopped parsley, fresh or dried

Directions:

First, thaw the crawfish if it's frozen. Next, cook fettuccine according to package directions in a large saucepan. Drain; return to pot.

Meanwhile, in a skillet, cook the bell pepper, celery, onion, and garlic in butter about 5 minutes or until tender. Add the crawfish tails including any fat from the package (this ain't no Weight Watchers recipe boo), salt, pepper, and flour. Cook for about 10 mins while stirring occasionally. Add half and half and cubed velveeta. Cook and stir over medium heat until thickened and the cheese has melted. Remove from the heat and add chopped parsley. Add fettuccine to the sauce in the skillet, tossing gently to coat. Adjust seasonings if necessary. Spread mixture evenly in a greased 13 x 9 baking dish. Sprinkle the top with grated parmesan cheese. Cover with foil and bake at 350 for about 20 minutes or until bubbly. Enjoy!