In Honor of Lenten Fridays....Crawfish Fettuccine. (Nothing says penance like this many fat grams.)
Ingredients:
3 onions, chopped
3 stalks celery, chopped
2 bell peppers, chopped
3 cloves garlic, minced
3 sticks butter
1/4 cup flour
1 lb Velveeta
1/2 pint whipping cream
2 or 3 lbs. crawfish
1 lb. fettuccine noodles
2 tbsp. jalepeno relish
parmesan cheese (to sprinkle)
Saute onions, celery and bell pepper in butter. Add flour, stir and cover. Cook on low for 15 minutes. Add cream, cheese and garlic and stir until cheese melts. Add crawfish and cook for 30 minutes.
In a seperate pot, boil noodles. DO NOT ADD SALT TO THE NOODLES.
Drain the noodles when done. Combine everything and pour into a casserole dish. Sprinkle with parmesan cheese. Bake at 350 for 15 minutes.
Note: this makes a lot, so you could probably cut the recipe in half. This will also freeze well for later. :)
3 onions, chopped
3 stalks celery, chopped
2 bell peppers, chopped
3 cloves garlic, minced
3 sticks butter
1/4 cup flour
1 lb Velveeta
1/2 pint whipping cream
2 or 3 lbs. crawfish
1 lb. fettuccine noodles
2 tbsp. jalepeno relish
parmesan cheese (to sprinkle)
Saute onions, celery and bell pepper in butter. Add flour, stir and cover. Cook on low for 15 minutes. Add cream, cheese and garlic and stir until cheese melts. Add crawfish and cook for 30 minutes.
In a seperate pot, boil noodles. DO NOT ADD SALT TO THE NOODLES.
Drain the noodles when done. Combine everything and pour into a casserole dish. Sprinkle with parmesan cheese. Bake at 350 for 15 minutes.
Note: this makes a lot, so you could probably cut the recipe in half. This will also freeze well for later. :)
posted by Erin | 3:28 PM
4 Comments:
I may have to enter this in the Cooking Light recipe makeover thingie. Holy moly...three sticks of butter?!
don't forget the cheese or the cream...
Velveeta, butter, and cream. I do not even want to guess how many fat grams are in this. Sounds so good though.
Yeah, on America's test kitchen they will mix oil and butter a lot to reduce the overall amount of fat and allow for a higher sautee temperature as the oil helps keep the butter from burning, but you still get that delicious buttery goodness.
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