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CAJUN CRAWFISH FETUCCINI




Source of Recipe


Aunt Saunny

3/4 stick butter or margarine
Approximately 1/4 cup flour (This amoung might be wrong because
I never measure; you add this to the butter to make a roux; if
1/4 c. isn't enough, sprinkle on a little more until you get
a thick gravy-like consistency)

1 12-ounce package cleaned crawfish tails, coarsely chopped
1 small to medium yellow onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
1 tablespoon chopped fresh parsley or 1/2 tablespoon dried parsley
1-1/2 cups half-and-half
2-4 tablespoons Tony Cachery's or Zatarain's cajun seasoning, more
or less to taste
1/2 to 1 teaspoon cayenne pepper, more or less to taste
About 1 teaspoon or so of Crystal hot sauce/Tabasco or other
Louisiana-style hot sauce
8 ounces sliced mushrooms
2 tablespoons minced garlic
1 pound fetuccini noodles, cooked and drained
8 ounces shredded cheddar
Salt and Pepper to taste

In a large skillet, melt the butter over medium heat and add the
flour, stirring constantly with a wooden spoon to make a nice roux.
Keep stirring until it becomes a slightly dark caramel color. Stir
in the minced garlic and add the onion, bell pepper, celery, parsley,
and salt and pepper. You may need to reduce the heat and add a touch
of water, and keep stirring until the onions are nearly clear. Add
mushrooms and a little water (maybe a few tablespoons at most; to
make it more robust, you can use a touch of red wine instead of
water). Now add in cajun seasoning, cayenne pepper, Louisiana-style
hot sauce, and half-and-half. Add the crawfish tails. Simmer over
medium-low heat about 10 minutes, stirring frequently. Remove from
heat.

Now add the crawfish sauce mixture to a large pot with the cooked and
drained fetuccini noodles, thoroughly coating all of the noodles with
sauce. Transfer the entire mixture to a large baking/roasting pan (I
use a lasagna pan--and spray it first with a non-stick spray).
Sprinkle shredded cheddar over the entire surface and bake uncovered
in the oven at 350° for about 20 minutes. Remove from oven, let sit
about 5-10 minutes, then serve.

For a shortcut when you're in a hurry, you can skip the roux part and
just brown the celery/onion/bell pepper/garlic/parlsey in a little
butter and add a can of cream of mushroom soup plus 3/4 can of milk.
(Eliminate the half-and-half!) It isn't quite as good as the home-
made roux, but it'll do in a pinch for working parents and
significantly cuts down cooking time!