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Crawfish Fettuccini

Source of Recipe

Louisiana Cookin'


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

List of Ingredients

â—¦ 1 ½ cups butter
â—¦ 2 large onions, chopped
â—¦ 3 stalks celery, chopped
â—¦ 1 green bell pepper, seeded and chopped
â—¦ 1 red bell pepper, seeded and chopped
â—¦ 4 cloves garlic, minced
â—¦ ½ cup chopped fresh parsley
â—¦ 1 bunch green onions, sliced
â—¦ ¼ cup all-purpose flour
â—¦ 2 cups half-and-half
â—¦ ½ pound American cheese, cubed
â—¦ ½ pound Monterey Jack cheese with peppers, shredded
â—¦ 1 tablespoon salt
â—¦ 1 tablespoon ground black pepper
â—¦ ½ teaspoon cayenne pepper
â—¦ 1 pound cooked crawfish tail meat
â—¦ 1 pound hot cooked fettuccini
â—¦ 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 ¼ 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.