Crawfish Fettuccine

The Walters share a Cajun favorite, crawfish fettuccine. This rich and flavorful dish is an easy way to bring a taste of Louisiana to your table.

From the kitchen of Paul and Misty Walters

INGREDIENTS:
  • 16 oz. block of Velveeta cheese
  • 1 pint of Half and Half
  • 2 sticks of margarine
  • 1 onion
  • 1 bell pepper
  • 2 sticks of celery
  • 2 lbs. of crawfish
  • 2 12 oz. packs of fettuccine noodles
  • Tony Chachere's

DIRECTIONS:
  1. Boil noodles according to package directions.
  2. While noodles boil, in a separate pot, melt margarine.
  3. Chop up onion, bell pepper, and celery, then cook the veggies in melted margarine until soft.
  4. Add crawfish and season with Tony's. Cook for about 10 minutes. (If it's too greasy, add about 1 tbsp. of flour)
  5. Add Half and Half. 
  6. Cut the cheese into cubes, add to the pot, and cook until melted.
  7. Add cooked noodles and mix all ingredients well.

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