Crawfish Fettuccini

I double this recipe so I’ll make notes of what I do differently

Ingrediants

• 1/2 to 1 stick of butter (I use 1- 1½ sticks)
• 1 1/2 ribs of celery (the whole thing is called a stalk)
• 1 bell pepper
• 1 1/2 lg. onion, chopped (I don’t double the onion, children don’t like it unless it’s a good sweet Vidalia onion)
• 1 lb crawfish (buy the frozen, cooked tails – they work perfectly, I use 2 lbs.)
• 3 cloves of garlic (I smash them)
• 2 tablespoons of parsley
• 1 cup Half & Half (I use three cups when doubling)
• 8 ounces of Pepper Jack Cheese (I use regular Jack, the children don’t want the peppers)
• 2 tablespoons of instantized flour (gravy flour)
• 1/4 cup of Parmesan cheese (I grate a whole block and sprinkle on top when done)
• 8 ounces of fettuccine

Instructions

• Saute the onion, bell pepper, and celery in butter.
• Add the Crawfish, garlic, and parsley and cook for 15 minutes.
• Add the cream, pepper cheese, and flour and simmer for 30 minutes.
• Add Parmesan.
• Boil the noodles and drain.
• Stir noodles in with sauce and crawfish.
• Top with more grated Parmesan.
• Serves 4 – 6 generously, and then some.

I use extra cream because I usually add more cheese as well. When I cook this I put half in a 9 x 13 inch Pyrex dish and freeze. It freezes and reheats quite well. To reheat, preheat oven to 350 degrees and cook for 1 hour and 15 minutes.

I got this originally from Vrouw Jonker. Thanks, it’s De-lish!