This week, I tried out a new crawfish fettuccine recipe. It originally came from one of my children's kindergarten teacher (Vicki May)... in Louisiana of course. This recipe makes so much that I actually had a SPARE 9" x 13" casserole dish full. My neighbors were the lucky recipients of this bounty.
1/2 cup Grated imported Parmigiano Reggiano Cheese
1 1/2 cups unsalted butter
1 medium onion, chopped
1 green bell pepper, chopped
1 cup flour
4 Tbsp fresh parsley
3 lbs crawfish tails, cleaned and rinsed. No fat left on them
1 qt half and half
1 lb Velveeta jalapeno cheese
3 cloves garlic, chopped fine
1 lb fettuccine noodles
8 oz sliced mushrooms, fresh or canned
salt, pepper and creole seasoning (Tony Chachere's) to taste
I triple rinse the crawfish tails to get rid any residual fat and take away any of the "fishy" odor.
Melt butter, saute vegetables, add flour. Cook over low, stirring frequently until vegetables are nice and soft. Add half and half, cheese, garlic, salt, pepper, and Tony's and mushrooms. Cook for 20 min or so over low, stirring frequently. Cook noodles and add to mixture. Add crawfish tails. Stir in Parmesan cheese. Bake uncovered x 20 min in 350F oven in greased low Pyrex casserole dish.
Note - this recipe will make two full 9" x 13" casserole dishes full.