Crawfish Fettuccine
By Paula Deen
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Difficulty: Easy
Ingredients
- 1/2 lb butter
- 1 chopped onion
- 1 chopped green bell pepper
- 1 cup diced celery
- 3 cloves minced garlic
- 2 tablespoons all purpose flour
- 1 teaspoon Cajun seasoning
- 1 1/2 cups milk
- 1 10.75-ounce can cream of mushroom soup
- 8 oz cubed processed cheese with jalapeños
- 2 (16-ounce) packages frozen cooked, peeled, and deveined crawfish tails, thawed crawfish tails
- 1 16-ounce package cooked fettuccini
- chopped, for garnish fresh chives
Directions
In a large skillet, melt the butter over medium heat. Add the onions, bell peppers, celery, and garlic. Cook until tender, about 5 minutes. Add the flour and Cajun seasoning and cook for 2 minutes, stirring frequently. Stir in the milk and cook until slightly thickened, stirring constantly, 5 to 6 minutes. Add the soup and cheese, stirring until the cheese is melted. Add the crawfish, and cook until warmed through. Serve over the fettuccini. Garnish with chives, if desired.
