Crawfish Fettuccine

Ingredients

• 2 sticks of butter
• 2 large onions (finely chopped)
• 2 c. green onions (finely chopped)
• 2 green bell peppers (finely chopped)
• 6 stalks celery (finely chopped)
• 1 clove garlic (minced)
• 3 tsp. jalapenos (finely chopped) (less or more to taste)
• 1 Tbs. all-purpose flour
• 1-pound peeled crawfish tails (can use frozen crawfish, washed)
• 1 large box Velveeta cheese
• 1 16 oz. half-and-half
• 2 tsp. Cajun seasoning
• 2 tsp. cayenne pepper
• 2 to 2 1/2 boxes fettuccine pasta
• Salt (for pasta)

Directions

1. 1

   Melt butter in a large skillet over medium heat.

2. 2

   Cook onions, bell pepper, celery, and garlic in butter until tender.

3. 3

   Stir in flour and cook 5–10 minutes, stirring frequently.

4. 4

   Stir in Velveeta cheese, half-and-half, Cajun seasoning, jalapenos, and cayenne pepper.

5. 5

   Cover and simmer for about 20 minutes, stirring occasionally.

6. 6

   At the end, stir in crawfish so they do not become tough or overcooked.

7. 7

   Meanwhile, bring a large pot of lightly salted water to a boil.

8. 8

   Cook pasta 10–12 minutes or until done; drain.

9. 9

   Stir noodles into crawfish mixture.

10. 10

    Serves about 20.

11. 11

    You can cut recipe in half or freeze leftovers.