Today’s recipe is an oldie, it comes from a grandmother of a high school friend I had. I haven’t had it for 10 years now and forgot that I had the recipe until I was flipping through and came across it. It also didn’t dawn on me this recipe makes a BUNCH of food so hubby will be eating it for the rest of the week for lunch and probably next week. I suggest you cut it in half unless you are feeding a crowd in which case make the full batch. It’s a great make ahead dish just make it till the baking part, cover and refrigerate then bake it when you’re ready to eat. It may seem watery when you put it in the baking dish, but don’t worry it’ll soak up when you bake it. The only thing I changed is adding more spice as usually. I added Old Bay, red pepper flakes and cayenne right before you add the noodles in. You can also use egg noodles if you want to skip using a knife at dinner. Overall this is a hardy recipe that you can easily swap the crawfish for shrimp, chicken or whatever you like.

Crawfish Fettuccine
3 onions, chopped
3 bell peppers, chopped
3 celery sticks, chopped
2 sticks margarine or butter
1 pound noodles
3 pounds crawfish
4 pods garlic, minced
4 tablespoons parsley
1 (26 ounce) can cream of mushroom soup
1 pint half and half
1 pound Velveeta cheese
jalapeno peppers (optional)
Saute onions, bell peppers, celery in butter. (I cheated to cut down on time and used pre-chopped bell pepper and celery.)

Boil noodles, drain and set aside. Add to onion mixture.

Cook crawfish, garlic, parsley and soup for 15 minutes.

Add half & half and Velveeta cheese. (Add jalapeno as well if desired.) Simmer for 20-30 minutes.

Add noodles and pour in casserole dish. Bake for 20 minutes at 350 degrees F.

Pin It on Pinterest

Share This