Below is a recipe from the Menu Musing of a Modern American Mom blog about how to cook a delicious crawfish fettuccine dish your friends and family will love!
1/2 cup freshly grated Parmigiano Reggiano Cheese
1 1/2 cups unsalted butter
1 medium onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup flour
6 Tbsp fresh parsley
3 lbs crawfish tails, cleaned and rinsed. No fat left on them
1 qt half and half
1 lb Velveeta jalapeno cheese
3 cloves garlic, chopped fine
1 lb fettuccine noodles
8 oz sliced mushrooms, fresh or canned
2 Tbsp Worcestershire sauce
1 -2 cups chicken broth
salt, pepper and creole seasoning (Tony Chachere's) to taste
Triple rinse the crawfish tails to get rid any residual fat and take away any of the "fishy" odor. Then just let them drain off to the side in a colander. If you want all the flavor of the fat, don't rinse.
If you live in an area where you can not find local, Louisiana crawfish. You can purchase them online at Tony's Seafood and they will ship them to you.
Cook over low, stirring frequently until vegetables are nice and soft. You don't really wanted to cook it so long that your flour starts browning. We're just making a very light roux.
|half and half|
|Mexican Velveeta with jalapenos.|
**This is when you want to start boiling the water for the noodles. Ideally, you want these 20 minutes to correspond with the noodles being cooked and drained so neither of them has to sit and wait on the other one.
Finish off the sauce with a couple tablespoons of Worcestershire sauce (and maybe a couple of shakes of hot sauce would be excellent, too!). Also add in the parsley at this time. This adds another level of depth to the sauce.
Add the crawfish tails to the sauce, then stir in the grated Parmigiano Reggiano cheese.
*Chef's Note: "Please do not use that stuff that they sell in the green can that calls itself Parmesan cheese. A recipe is only as good as its ingredients."
Don't forget to follow the Visit Baton Rouge #Pinterest page for other recipes, party ideas, style tips and more!
Posted by: Julie Thomas, Visit Baton Rouge