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Crawfish Fettuccini

Source of Recipe

Louisiana Cookin'


Recipe Link: https://www.louisianacookin.com/crawfish-fettuccini/

List of Ingredients

◦ 1 � cups butter
◦ 2 large onions, chopped
◦ 3 stalks celery, chopped
◦ 1 green bell pepper, seeded and chopped
◦ 1 red bell pepper, seeded and chopped
◦ 4 cloves garlic, minced
◦ � cup chopped fresh parsley
◦ 1 bunch green onions, sliced
◦ � cup all-purpose flour
◦ 2 cups half-and-half
◦ � pound American cheese, cubed
◦ � pound Monterey Jack cheese with peppers, shredded
◦ 1 tablespoon salt
◦ 1 tablespoon ground black pepper
◦ � teaspoon cayenne pepper
◦ 1 pound cooked crawfish tail meat
◦ 1 pound hot cooked fettuccini
◦ 1 cup grated Parmesan cheese



Recipe

In a large pot or Dutch oven, melt butter over medium heat. Add onion, and cook about 7 minutes or until translucent. Stir in celery, bell peppers, garlic, parsley, and green onion; cook about 10 minutes or until vegetables are softened.

Stir in flour until well incorporated; cook 5 minutes or until a nutty fragrance develops. Lower heat to medium-low, and slowly stir in half-and-half. Bring to a boil, then reduce heat to a simmer. Cook about 4 minutes or until slightly thickened.

Slowly stir in American cheese, about � cup at a time, letting each addition melt before the next; stir in Monterey Jack cheese in the same manner until incorporated. Stir in salt and black and cayenne peppers. Add crawfish, and cook 5 minutes or until heated through. Combine fettuccine with crawfish sauce, and top with Parmesan.

Serve immediately.