Shrimp And Crawfish Fettuccini




  • 3 sticks butter
  • 3 cups chopped onions
  • 2 cups chopped green bell peppers
  • 1 cup chopped celery
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped fresh parsley leaves
  • 1-1/2 lbs medium shrimp peeled and deveined
  • 1-1/2 lbs peeled crawfish tails
  • 2 cups half-and-half
  • 1 lb Velveeta cheese, cubed
  • 2 Tbsp chopped pickled jalapeno peppers
  • 2 tsp chopped garlic
  • Salt and cayenne
  • 1 lb fettuccini, cooked and drained
  • 1 cup grated Parmesan cheese


Melt the butter in a heavy, large Dutch oven on medium heat. Add the onions, bell peppers, and celery and cook, stirring often, for 10 minutes, or until they are wilted and lightly golden. Add the flour and stir to mix. Cook, stirring often, for two to three minutes. Add the parsley, shrimp and crawfish. Cook, stirring often, for about five minutes, or until the shrimp turn pink. Add the half-and-half, cheese, jalapeno peppers and garlic. Stir until the cheese is completely melted and the mixture thickens, about five minutes. Season to taste with salt and cayenne. Arrange the fettuccini in a three-quart casserole and pour the seafood mixture evenly over it. Sprinkle the top of the casserole with the Parmesan cheese. Bake at 350 F for about 10 minutes or until the mixture bubbles. Makes about 12 servings.

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