Summary: A southern twist on Fettuccine Alfredo, made with Tony Chachere’s Original Creole Seasoning
Ingredients
- 2 Whole Chopped Onions
- 2 Whole Chopped Celery
- 1 Whole Chopped Bell Pepper
- 1 Whole Chopped Green Onion
- 6 tablespoon Margarine
- 2 tablespoon All-Purpose Flour
- 1/8 cup Chopped Parsley
- 2 pound Crawfish tails
- 2 tablespoon Jalapeno Relish
- 1/2 pound Velveeta Cheese
- 1/2 pint Half and Half
- 3 Whole Garlic (minced)
- 3 tablespoon Tony Chachere’s Original Creole Seasoning
- 1/2 pound Fettuccine
- 1/2 cup Parmesan
Instructions
- In a Dutch oven, saute’ onions, celery, bell pepper, and green onions in margarine on medium heat until tender.
- Add flour, parsley, and crawfish and cook for 15 minutes.
- Add relish, cheese, Half and Half, and garlic.
- Reduce heat and simmer for 10 minutes.
- Stir often to prevent sticking.
- Season with Tony Chachere’s Original Creole Seasoning.
- During the last 10 minutes of cooking crawfish, begin boiling the pasta so that it will be tender at the same time that the crawfish is cooked.
- Follow directions on the bag to boil the pasta, but do not add salt.
- When the pasta is tender, drain, rinse in cold water, and drain again.
- In 1 or 2 casseroles, coated with cooking spray, pour some of the pasta across evenly, then cover with crawfish mixture.
- Continue alternating pasta and crawfish mixture until all is used up.
- Sprinkle top wit Parmesan cheese (optional) .
- Bake at 350 degrees for 15 minutes.
Cooking time (duration): 35
Number of servings (yield): 8
Meal type: dinner
Culinary tradition: USA (Southern)
Microformatting by hRecipe.
