Description
I LOVE CRAWFISH!!!! If you love crawfish and creamy pasta meals – you’ll love this recipe. I made it for my husband and I ended up making it for his crew at work too!
Ingredients
- 1 cup butter
- 2 cloves garlic, crushed
- 2 large onions, chopped
- 1 ½ cups chopped green bell pepper
- ½ pound sliced fresh mushrooms
- ¼ cup all-purpose flour
- ½ cup dry white wine
- 1 cup half-and-half cream
- 1 pound jalapeno cheese food (such as Velveeta® Mexican Mild), shredded
- 2 (16 ounce) packages cooked and peeled whole crawfish tails
- ½ teaspoon Creole seasoning (such as Tony Chachere’s®)
- salt and ground black pepper to taste
- ½ cup Parmesan cheese, or to taste
- 1 (16 ounce) package fettuccini pasta
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- 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 9×13 inch casserole dish
- and sprinkle with Parmesan cheese.
- Bake in the preheated oven until the cheese has melted and the dish is bubbly
- about 20 minutes.
- 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.
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hr 15 mins
Servings: 12