Cheesy Crawfish Fettuccine Recipes

Steps:

• In a Dutch oven, saute the onion, red pepper, green onions and celery in butter until vegetables are crisp-tender, 5 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; cook and stir, 2 minutes. Add the cheese, cream, jalapeno and salt; cook and stir until mixture is thickened and cheese is melted, 10 minutes. , Meanwhile, cook fettuccine according to package directions; drain. Stir fettuccine and crawfish into the vegetable mixture. Cook, uncovered, over medium heat until heated through, 10 minutes, stirring occasionally.

Steps:

• Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish. Cover, and simmer for 15 to 20 minutes, stirring often.
• Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 20 minutes, stirring occasionally.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese.
• Bake in a preheated oven for 20 minutes, or until hot and bubbly.

Steps:

• Bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer 5 minutes longer.
• Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining Cheddar cheese.

Steps:

• 1. Bring pot of water to a boil. Cook Fettuccine to package directions. Drain, rinse and set aside. Spray a 2 quart casserole dish with non- stick spray. Set aside
• 2. In a large skillet over medium heat melt butter. Add chopped onion,celery, and bell pepper and cook until soft.Stir in flour and cook for 3 minutes.Add parsley, seasoning, and crawfish tails and cook on simmer for 15 minutes.Add in half and half and cubed velvetta, and continue cooking over low until cheese is melted. add the cooked fettuccine and stir well. Transfer to baking dish and sprinkle with parmensan cheese.
• 3. Bake for 20 to 30 minutes until bubbly.

Steps:

• 1. Cook the fettuccine in salted boiling water until al dente. Drain and set aside.
• 2. Add the butter to a large saucepan. Once butter is melted add the onion, bell pepper and garlic. Saute about 4 minutes. Add the crawfish and Cajun seasoning. Saute another 2 minutes. Sprinkle the flour over top the mixture and stir to incorporate the flour into the mixture.
• 3. Slowly add the half and half stirring constantly to combine and thicken. Add the sour cream, parmesan cheese and Velveeta. Stir and cook until the cheese is melted and the mixture is hot and bubbly. Stir in the fettuccine or place fettuccine and a plate and top with the cheese crawfish mixture. Garnish with green onions on top.