Indulge in the flavors of Louisiana with this mouthwatering Crawfish Fettuccine. Carolyn Lejeune from Welsh, Louisiana, shares her love for Cajun dishes, especially those featuring seafood. This dish, accompanied by a green salad and garlic bread, is perfect for family gatherings and community celebrations. With its versatility, the recipe can easily be doubled to serve a larger group. Adjust the spiciness to your liking by removing the seeds from the jalapeno before chopping.
INGREDIENTS:
- 1 large onion, chopped
- 1 medium sweet red pepper, chopped
- ⅔ cup sliced green onions
- 1 celery rib, chopped
- 1¼ cups butter, cubed
- 1 garlic clove, minced
- ¼ cup all-purpose flour
- 8 ounces process cheese (Velveeta), cubed
- 1 cup half-and-half cream
- 1 tablespoon chopped jalapeno pepper
- ½ teaspoon salt
- 8 ounces uncooked fettuccine
- 1½ pounds frozen cooked crawfish tails, thawed, or cooked medium shrimp, peeled and deveined
PREPARATION:
- In a Dutch oven, sauté the chopped onion, sweet red pepper, sliced green onions, and celery in cubed butter for 5 minutes or until the vegetables are crisp-tender.
- Add the minced garlic and cook for an additional minute.
- Stir in the all-purpose flour until blended, then cook and stir for 2 minutes.
- Add the cubed process cheese, half-and-half cream, chopped jalapeno pepper, and salt. Cook and stir for 10 minutes or until the mixture thickens and the cheese is melted.
- Meanwhile, cook the fettuccine according to the package directions. Drain the cooked fettuccine.
- Stir the cooked fettuccine and the thawed crawfish tails (or cooked shrimp) into the vegetable and cheese mixture.
- Cook the combined mixture, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally.
YIELD: 8 servings
COOKING TIME: 30 minutes
SPECIAL INSTRUCTIONS:
- To adjust the spiciness of the dish, remove the seeds from the jalapeno before chopping.
- Be sure to thaw the frozen cooked crawfish tails before adding them to the dish, or use cooked medium shrimp that have been peeled and deveined.
- Wear disposable gloves when handling hot peppers to avoid any skin irritation. Avoid touching your face after handling them.
Crawfish Fettuccine is a delightful Cajun-inspired dish that showcases the flavors of Louisiana. Carolyn Lejeune from Welsh, Louisiana, invites you to enjoy this savory and satisfying recipe, which is perfect for family gatherings and community celebrations. With its creamy cheese sauce and tender crawfish tails (or shrimp), this dish is sure to impress your taste buds.
To prepare the Crawfish Fettuccine, start by sautéing a medley of chopped onion, sweet red pepper, sliced green onions, and chopped celery in cubed butter. The addition of minced garlic adds a fragrant kick to the dish. A blend of all-purpose flour, process cheese cubes, half-and-half cream, chopped jalapeno pepper, and salt creates a luscious and creamy sauce.
While the sauce simmers, cook the fettuccine according to the package directions. Once cooked, drain the fettuccine and stir it together with the thawed crawfish tails (or cooked shrimp) into the vegetable and cheese mixture. Let the combined mixture cook over medium heat until heated through, allowing the flavors to meld together.
Crawfish Fettuccine offers a taste of Louisiana’s rich culinary heritage, where crawfish are celebrated as the state crustacean. These small lobsters, also known as crawdads or mudbugs, are a beloved ingredient in many Cajun dishes.
Whether you’re hosting a family gathering or simply craving a taste of Louisiana, Crawfish Fettuccine is sure to satisfy. The creamy cheese sauce, tender crawfish tails (or shrimp), and perfectly cooked fettuccine create a harmonious and flavorful dish that will transport you to the heart of Cajun cuisine.
