Crawfish Fettuccine Alfredo Recipes Louisiana Food

CRAWFISH FETTUCCINI

Steps:

• In a large pot or Dutch oven, melt butter over medium heat. Add onion, and cook about 7 minutes or until translucent. Stir in celery, bell peppers, garlic, parsley, and green onion; cook about 10 minutes or until vegetables are softened.
• Stir in flour until well incorporated; cook 5 minutes or until a nutty fragrance develops. Lower heat to medium-low, and slowly stir in half-and-half. Bring to a boil, then reduce heat to a simmer. Cook about 4 minutes or until slightly thickened.
• Slowly stir in American cheese, about ¼ cup at a time, letting each addition melt before the next; stir in Monterey Jack cheese in the same manner until incorporated. Stir in salt and black and cayenne peppers.
• Add crawfish, and cook 5 minutes or until heated through. Combine fettuccine with crawfish sauce, and top with Parmesan. Serve immediately.

CRAWFISH ALFREDO

Steps:

• Always remember a Cajun cook's measurements are by taste and feeling of the day therefore this was a hard recipe to write down.
• All can or frozen ingredients can be substituted with fresh ingredients.
• In a pan put crawfish (leave crawfish fat in for taste or rinse and strain prior to sauteing for a whiter sauce), wine, and a couple pinches of seasoning.
• I use about 4 maybe 6 pinches of seasoning.
• Simmer on very low heat for 3 minutes.
• Take crawfish out of pan and set aside leaving wine and seasoning in pan.
• In another pan saute the onions, garlic, bell peppers, scallions, green onions, and carrots in some olive oil until onions are soft.
• About 5 minutes.
• Season while simmering with a few pinches of garlic salt, garlic pepper and a few more pinches of seasoning.
• Take the ingredients from the two pans (wine and onion pans) and pour into a large pot.
• Place on a low heat adding the zucchini, squash, corn, broccoli, cream cheese, parmesan cheese, parsley, rosemary, bay leaves and heavy cream.
• If necessary add more wine or cream to cover ingredients.
• Bring to a boil then reduce heat to low for 20 minutes.
• Stir occasionally and of course add a few more pinches of seasoning.
• While sauce is simmering add corn starch and water mixture to sauce to thicken.
• I usually mix two tbls of cornstarch with 4 oz of water in a glass, stir and slowly add to sauce avoiding clumping.
• Mix thoroughly and let heat for a few minutes before adding more until you get the consistency you want.
• One you get the consistency you want and you have heated for about 20 minutes add crawfish in and continue to stir on a low heat for 10 minutes.
• While main dish is simmering cook enough pasta for 4-6.
• Serve on a plate or in a bowl over pasta.
• Great with fresh green beans and of course garlic bread.
• Bon Appitite.

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.

CRAWFISH FETTUCCINI (SHAQ-A-RONI AND CHEESE)

Steps:

• In a large saute pan melt butter and add onions. Saute until cooked through and well browned. Ease crawfish into onion mixture and add salt, pepper and cayenne. Cook for 3 minutes. Add Velveeta and heavy cream. Pour over drained fettuccini. Top with Parmesan. In a preheated 350-degree oven, bake for 15 to 20 minutes. Remove and serve.

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.

CAJUN CRAWFISH AND ANDOUILLE FETTUCCINE

Steps:

• Melt butter in heavy sauce pan and saute onions, parsley, crawfish and andouille until golden brown. Stir in flour. Add cream, red pepper and salt.
• Cook over med-low heat, stirring constantly until thickened.
• Serve over fettuccine with your favorite garlic bread.

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 FETTUCCINE

Steps:

• Preheat oven to 350.
• Melt margarine in a large nonstick skillet over medium-high heat until hot.
• Add onion, bell pepper, garlic and celery, saute 5 minutes.
• Stir in flour; cook 2 minutes.
• Stir in milk and tomatoes; cook 7 minutes or until thick.
• Stir in pasta and remaining ingredients.
• Spoon fettuccine mixture into a 13 X 9 inch baking dish; bake at 350 for 25 minutes.

CRAWFISH FETTUCCINE II

Steps:

• Melt butter in a large skillet and saute the green onion, green pepper, and garlic until onions are opaque. Stir in flour and cook for 7 minutes, stirring frequently.
• Add crawfish meat; cover and simmer for 20 minutes.
• Stir in the processed cheese, half and half, Cajun seasoning and tomato. Cover and simmer for another 20 minutes. Meanwhile, cook pasta.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Mix together the sauce and pasta and transfer to the prepared baking dish. Sprinkle with Parmesan cheese and bake for 20 minutes or until bubbly.

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.

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.