Best Crawfish Fettuccine I Recipes

CRAWFISH FETTUCCINE

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.

CRAWFISH FETTUCCINE I

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.

CRAWFISH FETTUCCINE

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!

CRAWFISH FETTUCCINE

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.

RICHARD AND SUZANNE'S LOUISIANA CRAWFISH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
• While the pasta cooks, melt the butter in a large, deep skillet over medium heat. Cook and stir the garlic in the butter 1 to 2 minutes; season with salt and pepper. Stir in the yellow onion and 1/2 tablespoon red pepper flakes; cook until the yellow onion becomes translucent. Add the crawfish tails; cook 2 to 3 minutes, stirring continually; transfer the crawfish to a bowl, leaving as many onions as possible in the skillet.
• Pour the heavy cream into the skillet and bring to a boil; reduce heat to low, and simmer until thickened. Sprinkle the remaining 1/2 tablespoon red pepper flakes into the cream, return the crawfish to the sauce and simmer 2 to 3 minutes. Serve sauce over the drained pasta; garnish with chopped green onion.

LOUISIANA CRAWFISH YA-YA PASTA

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.

CRAWFISH FETTUCCINE

Steps:

• Preheat oven to 350 and prepare a 2 quart casserole dish.
• Melt butter, and cook onion and garlic until softened.
• Add crawfish tail with all the liquids.
• Cook for about 2 minutes, add flour and stir.
• Add the whipping cream while stirring, until reaching proper consistency.
• Add cheese, then add the spices, add salt/pepper, etc.
• meanwhile, cook fettucini until al dente.
• Pour mixture over prepared pasta.
• Sprinkle more Cajun spices and parmesan.
• Bake at 350 for about 20 minutes.

CRAWFISH FETTUCCINI

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.