Louisiana Crawfish Fettuccine

Ingredients Check off as you gather

• 6 tablespoons butter
• 1 cup onions, chopped
• 1/4 cup celery, chopped
• 1/4 cup bell pepper, chopped
• 2 cloves garlic, pressed
• 1 pound raw, peeled crawfish tails
• 2 tablespoons flour
• 1 cup half -and-half
• 1 cup chicken broth
• 1 cup (4 ounces) mild cheddar cheese, grated
• 2 oz. cream cheese
• 1 jalapeno pepper, seeded and chopped
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon liquid crab boil, optional
• 8 ounces fettuccine pasta, cooked according to package, do not drain
• some pasta water
• 1 tablespoon chopped parsley
• 1/2 cup parmesan cheese
• 1/2 cup breadcrumbs, optional

Instructions Step-by-step

1. the oven to 350 degrees and, if serving as a casserole, spray a casserole dish with oil.

2. Melt butter in a large skillet, then add onions, celery, and bell pepper and cook for 10 minutes, adding garlic during the last few minutes.

3. crawfish and cook for 10 minutes more, stirring often.

4. in flour, half-and-half, and chicken broth until well blended.

5. the cheddar cheese, cream cheese, and jalapeno pepper, stirring until cheeses are melted into the sauce.

6. in salt, cayenne pepper, and crab boil, if you opt for it, and cook on low heat, simmering for 20 minutes, stirring occasionally.

7. the pasta while the sauce cooks; do not drain the pasta water.

8. the pasta by spoonfuls straight from the water into the sauce; do not add the remaining pasta water.

9. in parsley and combine well.

10. from the pot or pour into a greased casserole dish.

11. with parmesan cheese (and breadcrumbs if you want an added crunch).

12. for 15 minutes or until bubbly and golden on the edges.

13. with more chopped fresh parsley. Enjoy!