
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...
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...
































