Crawfish Fettuccini Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Saute the celery, garlic, onions and bell peppers in the butter. Sprinkle the crawfish tails with salt and black pepper, and then stir into the vegetables and cook until tender.
• Meanwhile, cook the noodles in boiling salted water, and then drain. Stir into the crawfish mixture, along with the cheese.
• Pour the mixture into a 13-by-9-inch baking dish and bake for 15 minutes.

Steps:

• Preheat oven to 350.
• Melt margarine in a large nonstick skillet over medium-high heat until hot.
• Add onion, bell pepper, garlic and celery, saute 5 minutes.
• Stir in flour; cook 2 minutes.
• Stir in milk and tomatoes; cook 7 minutes or until thick.
• Stir in pasta and remaining ingredients.
• Spoon fettuccine mixture into a 13 X 9 inch baking dish; bake at 350 for 25 minutes.

Steps:

• Melt butter in a large skillet and saute the green onion, green pepper, and garlic until onions are opaque. Stir in flour and cook for 7 minutes, stirring frequently.
• Add crawfish meat; cover and simmer for 20 minutes.
• Stir in the processed cheese, half and half, Cajun seasoning and tomato. Cover and simmer for another 20 minutes. Meanwhile, cook pasta.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Mix together the sauce and pasta and transfer to the prepared baking dish. Sprinkle with Parmesan cheese and bake for 20 minutes or until bubbly.

Steps:

• Saute onions, peppers, celery, garlic, and green onions in butter.
• Add flour and craw-fish when onions are soft.
• Cook 15 minutes over medium heat.
• Add half and half and cheese.
• Lower heat to low and stir until cheese is melted.
• Fold in noodles and pour into baking pan.
• Sprinkle with Parmesan cheese and bake at 350 F for 15 minutes.
• Best served hot from oven!

Steps:

• Sauté first four ingredients in butter.
• Add flour, parsley and crawfish and cook 15 minutes.
• Add relish, Velveeta and half& half, Add cooked fettuccini, mix and pour into casserole.
• Top with Parmesan and bake 20 minutes@ 350 degrees F.

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:

• Saute onions, celery, and bell pepper in melted margarine until soft.
• Add flour and cook on low heat for 15 minutes, stir often. Keep covered when not stirring.
• Add crawfish and parsley.
• Cook on low heat for 15 minutes, stir often.
• Add ½ lb velveeta, rotel, half and half, and garlic.
• Add 1 Tb salt, 1/8 Tb black pepper, and 1/8 Tb red pepper.
• Cook 30 minutes on low heat, stir often.
• Add cooked fettuccine to the sauce and mix well.
• Pour into a greased casserole dish and top with remaining velveeta (sliced). Bake for 20 minutes at 350.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the butter in a large pot over medium-high heat. Stir in the garlic, onion, bell pepper, mushrooms, and flour. Cook and stir until the onion has softened and turned translucent, about 8 minutes. Pour in the wine, half-and-half, and jalapeno cheese food. Bring to a simmer; add the crawfish tails and reduce heat to medium-low. Cover and simmer 15 minutes. Season with Creole seasoning, salt, and pepper. Pour the mixture into a 9x13 inch casserole dish, and sprinkle with Parmesan cheese.
• Bake in the preheated oven until the cheese has melted and the dish is bubbly, about 20 minutes.
• While the crawfish is baking, fill a large pot with lightly-salted water and bring to a rolling boil. Stir in the fettuccini 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 8 minutes. Drain well in a colander set in the sink. Serve the crawfish over the hot pasta.

Steps:

• In a large saute pan melt butter and add onions. Saute until cooked through and well browned. Ease crawfish into onion mixture and add salt, pepper and cayenne. Cook for 3 minutes. Add Velveeta and heavy cream. Pour over drained fettuccini. Top with Parmesan. In a preheated 350-degree oven, bake for 15 to 20 minutes. Remove and serve.

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.