Not-So-Cheesy Crawfish Fettuccini
2005-04-23- Course: Main Dishes
- Yield : 10
- Servings : 10
- Prep Time : 15m
- Cook Time : 60m
- Ready In : 1:15 h
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We have always loved crawfish fettuccini 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.
Ingredients
- 2 pounds Louisiana crawfish
- 1 stick butter
- 2 onions
- 2 bell peppers
- 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 Velveeta, cut in cubes
- 1 cup grated parmesan cheese
Directions
Step 1
Sauté vegetables in butter until soft. Add half & half, adding a little at a time while thickens.
Step 2
Add cream of mushroom and cream of shrimp. Cook on low about 10 min.
Step 3
Add crawfish. Cook about 20 min stirring as needed.
Step 4
Add Velveeta cheese and cook until all melted about 10 min (you can add milk to adjust thickness).
Step 5
Add cooked noodles and mix.
Leave it juicy after if sits the sauce will stick to noodles and stay creamy.
Step 6
Mix in the cup of parmesan cheese, keep fire on low for about 10 minutes, stirring so it doesn't stick. Do not bake.
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