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Crawfish Fettuccine


1 1/2 pounds of crawfish tails or shrimp tails.
1 1/2 sticks of butter.
1 1/2 onions, diced fine.
1/2 bell pepper, diced fine.
1 stalk of celery, diced fine. (opt.)
3 cloves of garlic, diced fine.
1 Tablespoon of dried parsley or 2 Tablespoons of fresh parsley.
1/8 of a cup of flour.
1/2 a pound of jalepena cheese, grated.
1/2 a pound of fettuccine pasta.
1/2 pint of Half and Half.

Sauté' the onions, bell pepper, and celery in the butter until the onions are clear.

Add the parsley and garlic and heat until bubbling.

Add the flour, Half and Half, and cheese, simmer on low for about 15 minutes after the cheese melts.

Then add the crawfish or shrimp and simmer until done.

Add the cooked pasta and toss until the pasta is heated through.

Serve HOT!




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.