One of my favorite “Louisiana” dishes is crawfish fettuccini. I normally only enjoy it at weddings, but my Aunt Peggy used to make it for Christmas sometimes. She always made the best. When I was trying to think of something to make for a small holiday get together, I thought of this recipe and it was a definite winner!
2 sticks margarine (I used low fat)
1 frozen seasoning blend
2 tbsp. minced garlic
1/4 cup all-purpose flour
1 lb. crawfish tails
1 lb. Velveeta cheese, in all
1 pint half and half
salt, red and black pepper to taste
1 pkg. cooked fettuccini noodles
1 can Rotel tomatoes
Preheat oven to 350.
Saute’ the seasoning blend and garlic in the butter. Add the flour and cook on medium low for 15 minutes, stirring often to prevent sticking. Add crawfish, cook another 15 minutes, stirring often. Add 1/2 of the Velveeta, the half and half, Rotel and seasonings. Cook 30 minutes on low, stirring often. Mix in the cooked noodles. Pour into a greased casserole and top with slices of the remaining cheese. Bake 20 minutes.