Crawfish Fettuccine I The Best Recipes

Tuesday, May 3, 2011

Crawfish Fettuccine I

"One word -- scrumptious! This creamy dish will leave them begging for more. The crawfish and Cajun seasonings give a brand new twist to fettuccine."

Ingredients :

6 tablespoons butter
1 huge onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1 clove garlic, minced
1 tablespoon all-cause flour
1 pound peeled crawfish tails
1 (eight ounce) package deal processed cheese meals
1 cup half-and-half of cream
2 teaspoons Cajun seasoning
1 pinch cayenne pepper, or to taste
1 pound dry fettuccine pasta
half cup grated Parmesan cheese

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H30M

Melt the butter in a large skillet over medium warmness. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and prepare dinner for 5 to ten minutes, stirring often. Stir in crawfish. Cover, and simmer for 15 to 20 minutes, stirring often.
Stir in the processed cheese, half of-and-1/2, Cajun seasonings, and cayenne pepper. Cover, and simmer for approximately 20 mins, stirring occasionally.
Meanwhile, bring a big pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to ten minutes, or until al dente; drain.
Preheat oven to 350 degrees F (one hundred seventy five stages C). Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese.
Bake in a preheated oven for 20 minutes, or until warm and bubbly.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, cook it flippantly, and make smooth-up less complicated.

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