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Crawfish Fettucini | - 1 large onion, chopped
- 4 tbsps. parsley, chopped
- 2 stalks celery, chopped
- 1 tsp. garlic powder
- 1 large green bell pepper, chopped
- 1/4 cup flour
- Salt and pepper to taste
- 2 sticks of butter
- 2 lbs. crawfish, peeled
- 1 pint half and half
- 1 pkg. Mexican Velveeta
- 1 bunch of green onions, chopped
- 1 can cream of mushroom soup
- 1 pkg grated Velvetta
- 1 pkg Fettucini Noodles
| Preheat oven to 350 degrees. Sauté onions, bell pepper and celery in butter until tender. Add parsley and crawfish, cook 10 minutes. Slowly add flour so it doesn't lump, add half and half, cream of mushroom soup and 1/2 of cheese. Season and simmer for about 20 minutes. Stir often. Boil noodles, drain. Mix for noodles and crawfish. Pour into a 13 x 9 inch baking pan and top with remaining cheese.
Bake about 20 minutes or until cheese is melted.
CA C'EST BON! |
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