Ricki's Noodle Seafood
Ingredients
8
servings
- 2 lbs crawfish or shrimp
- 2 sticks margarine or butter
- 3 onions, chopped
- 2 bell peppers, chopped
- 3 stalks of celery, chopped
- 3 garlic cloves, minced fine
- 4 tbsp parsley, chopped fine
- 1/4 cup flour
- 1 pint half and half
- 1 lb jalapeno cheese
- 12 ounces egg noodles
Step-by-Step Instructions
- In medium saucepan, sauté the onions, bell pepper, and celery in butter over medium heat until softened, about 8-10 minutes.
- Add the parsley, garlic, and crawfish (or shrimp) and cook for 10 minutes, stirring occasionally.
- Add the flour, stirring to coat the seafood and vegetables. Pour in the half and half and add the jalapeño cheese. Simmer for 30 minutes, stirring occasionally to prevent sticking. While simmering, prepare the noodles according to package directions and drain.
- Add the prepared noodles to the seafood mixture, mix thoroughly until well combined, and serve hot.
Common Problems and Solutions
Q: Why is my sauce too thick or too thin?
A: The flour-to-liquid ratio is key. If too thick, add a splash more half and half. If too thin, let it simmer uncovered a bit longer to reduce, or add a tablespoon more flour mixed with a little cream before adding.
Q: Can I assemble this ahead of time?
A: Yes! Prepare the sauce and cook the noodles separately, then combine and refrigerate. Reheat gently on the stovetop or in a 350°F oven, adding a splash of milk if needed to loosen the sauce.
Tips and Techniques
For extra flavor, use a combination of crawfish and shrimp. The jalapeño cheese adds a nice kick, but if you prefer milder, substitute with Monterey Jack or cheddar cheese.
Ingredient Substitutions
- crawfish: shrimp, or a mix of both
- jalapeño cheese: pepper jack, Monterey Jack, or sharp cheddar
- egg noodles: penne, fettuccine, or rotini pasta
Equipment Needed
- Medium saucepan or deep skillet
- Large pot for boiling noodles
- Wooden spoon or spatula
