Friday, April 03, 2009

Friday Crawfish!

It's high crawfish season down here in southeast Texas, and we're grateful for the blessing of mudbugs--especially in the form of the already picked and cleaned tails!

A couple of weeks ago I remembered a favorite crawfish recipe from the past and made it down at the bay house. What a hit it was!

Fair warning--this is not for dieters, but for a night when you feel like splurging. I made it with reduced fat Velveeta and no-fat half and half and it still tasted plenty rich. I'm sharing the recipe below.

What's your favorite crawfish recipe?

Crawfish Fettucini

1 stick butter
1 bunch green onions, chopped, with tops
1 each, chopped: green bell pepper and yellow onion
4 ribs celery, chopped
2 TBL minced garlic
1/3 cup all-purpose flour
1/2 cup water
2 pounds crawfish tails (the ones from Louisiana--not China!)
1 (12 oz) package egg noodles
1 lb. box hot Mexican Velveeta, cubed
1 pint half and half
1 to 3 TBL Cajun seasoning

Preheat oven to 375 degrees.

Melt butter in medium pot. Add green onions, bell pepper, celery, onion and garlic. Cook on low for 20 minutes or until reaches desired tenderness. Stir in flour and blend well. Add water, then crawfish tails.

Continue to cook on low heat.

Boil egg noodles in a large pot. Drain. Return noodles to pot with crawfish and veggies and add cheese. Stir well. Pour mixture into a large casserole dish.

Heat 15 minutes. Remove and let stand 10 minutes before serving. Serves 6 to 8, depending...


Princess of Everything (and then some) said...

That makes me mouth water!

Mac said...

Not fair--not fair at all. The yankees in my family stuck up their noses as soon as they saw the word "crawfish." Peasants that they are, they do not know what they are missing.

I miss the South!!!

Sam said...

Sounds wonderful. I'm thinkin' it's not on my diet though!

How much difference is there in Louisiana mud and Chinese mud?

Quotidian Grace said...


Lousiana crawfish are bigger and more full of flavor. I think the Chinese crawfish are farmed in a different way. I notice the same difference between Gulf shrimp and shrimp farmed in Thailand or other parts of Asia.

Anonymous said...

mmm... printing this out now - this will be dinner one night this week!

zorra said...

Woo hoo!
I suspect that this is now my favorite crawfish recipe!

(Note to Mac: If your Yankee relatives want to stick their noses up, let 'em. More crawfish for you.)

Crimson Rambler said...

and for those of us poor wretches living outside the Crawfish could make it with shrimp, however miserably imported, right?