| Makes: | 10 servings |
| Prep Time: | 15 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 15 minutes |
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We have always loved crawfish fettucini but didn't quite care for all the cheese. It seemed to make it too thick and sometimes too dry. The changes I made also stretches the serving quite a bit. |
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| Ingredients |
| 2 pounds Louisiana crawfish |
1 stick butter |
| 2 onions |
2 bellpeppers |
| 1 stalk celery |
2 cloves garlic |
| 1 can cream of mushroom soup |
1 can cream of shrimp soup |
| 1 pint half and half |
1 pound Mexican Velveta, cut in cubes |
| 1 cup graded parmesan cheese |
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| Directions |
Saute vegetables in butter until soft. Add half & half,adding a little at a time while thickens. Add cream of mushroom and cream of shrimp. Cook on low about 10 min. Add crawfish. Cook about 20 min stirring as needed. Add Velveta cheese and cook until all melted about 10 min.(can add milk to adjust thickness)Add cooked noodles and mix.(Leave it juicy after if sits the sauce will stick to noodles and stay creamy).Mix in the cup of parmesan cheese,keep fire on low for about 10 min.stirring so it doesn't stick. Do not bake.
Serve with garlic bread. It's creamy enough the dip the bread into. It's Wonderful.
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