Crawfish Fettuccine

Crawfish Fettuccine

Ingredients

• 2 lbs crawfish tails
• 1 lb jalapeño Velveeta cheese (use only half)
• 1 onion, chopped
• 2 Tbsp flour
• 1 green bell pepper, chopped
• 1 cup half & half
• 3 cloves garlic, chopped
• Fresh grated Parmesan cheese
• 3 stalks celery, chopped
• Egg noodles
• Salt, pepper, garlic powder, red pepper
• 2 Tbsp cream sherry
• Chopped parsley for garnish

Instructions

1. Sauté chopped vegetables in butter for 15 minutes covered. Add flour and cook 10 minutes.
2. Add crawfish and cook 15 minutes.
3. Slowly add half & half and half of the cubed jalapeño Velveeta. Cook until cheese melts.
4. Add seasonings and cream sherry; cook on low for about 15 minutes.
5. Boil egg noodles, drain, and rinse. Add to crawfish mixture along with grated Parmesan.
6. Pour into a casserole dish sprayed with Pam. Sprinkle with chopped parsley and more Parmesan.
7. Bake uncovered at 350°F for 20–30 minutes.