Crawfish Fettucine

Having an old friend stop by is reason to celebrate!  We used to live near Washington, DC in Arlington, VA and often had get together's, BBQ's, Bar Crawls, etc.  These days, we live in the suburbs, hence the "City 2 Burb" blog name.  Well, when Erika, an old friend from our "fun & lively" days stopped by yesterday, I knew I had to cook up something special for her.

She took leftovers.  Nick is eating leftovers today.  And I can't WAIT to warm up MY leftovers.  This was really yummy, slightly spicy, creamy, pretty (nice flash of color with the crawfish tails) and pretty simple.  I will say that you go through plenty of dishes with this recipe, but the end result is worth it, and while in the final stage of this recipe, you have time to clean the pots!  haha.

Crawfish Fettucine

Here's what I used:

2 lbs crawfish tails (Louisiana, if possible.  Chinese is ok, but not quite the same)
2 medium onions, chopped
1 1/2 tbsp dried parsley
1 green bell pepper, chopped
1 clove garlic, minced
1 cup butter, unsalted (no, this is not a Paula Deen recipe)
1 tsp jalapeno relish
6 oz Velveeta Cheese
1/3 cup half and half
Tony Chacheries Cajun Seasoning

S&P

1 lb Fettucine

1/3 cup shredded Parmesan Cheese

Here's what I did:

Preheat oven to 350 degrees.

In a large saucepan, set butter to melt over medium heat.  Add onions and bell pepper and let cook until translucent, about 10 minutes.  Add garlic, parsley and crawfish tails, and stir to incorporate.  Let cook another 5-10 minutes.  Add Velveeta, cream and jalapeno relish and stir to incorporate.  Taste.  Add 1 tsp Tony Chacheries or other Cajun Seasoning, Salt and Pepper to taste.

Meanwhile, set a stock pot to boil, and cook Fettucine to al dente.  Drain and set aside.

Incorporate crawfish sauce and pasta, and then add them to a glass baking dish.  Sprinkle top with Parmesan, and bake for 15-20 minutes.

I served this with warm french bread.  It was really good.