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Crawfish Fettuccini
| 1 1/2 sticks butter |
1 lb. crawfish tailmeat |
| 1 chopped onion |
4 oz. Velveeta cheese |
| 1 chopped green onion |
1/2 cup heavy cream |
| 1/2 chopped bell pepper |
12
oz. cooked fettuccini
(6
oz. raw fettuccini)
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| 1 chopped celery stalk |
1/2 cup Parmesan cheese |
| 2 tsp flour |
1/2 cup bread crumbs |
| 2 tsp parsley |
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| Saute
onion, green onion, bell pepper, and celery in butter. Add
flour, parsley, and tailmeat. Cook 15 minutes. Add
cheese and cream and mix well. Add cooked fettuccini and mix
well. Pour into greased baking dish. Sprinkle
Parmesan cheese and bread crumbs evenly over top. Bake at 350
degrees for 15 minutes. |
A
page of recipes is provided with your crawfish order.
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