Shrimp and Crawfish Fettuccini

  • September 09, 2020
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It’s rarely a penance for me to have to eat more seafood during the Lenten season.  Who wouldn’t enjoy Louisiana crawfish, shrimp, crabmeat and fish that are so plentiful from our rivers, streams, ponds and of course the Gulf of Mexico?
Crawfish season will be at its peak during March, April and May and there are so many dishes to choose from but one of my favorites always leads the list and that’s shrimp and crawfish fettuccini.  It’s a great dish to prepare when you’re having friends over for supper.  I must warn you---it’s very rich but oh so good!
SHRIMP AND CRAWFISH FETTUCCINI
Makes about 12 servings

  • 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 pounds medium shrimp peeled and deveined
  • 1 1/2 pounds peeled crawfish tails
  • 2 cups half-and-half
  • 1 pound Velveeta cheese, cubed
  • 2 tablespoons chopped pickled jalapeno peppers
  • 2 teaspoons chopped garlic
  • Salt and cayenne
  • 1 pound 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 degrees for about 10 minutes or until the mixture bubbles.
If you live where you can’t buy Louisiana crawfish or shrimp by all means you had best stock up on any of our great crawfish and shrimp dishes. For example, John Folse’s crawfish etouffee is darn good as is the one from Richard’s and from Savoie’s. Don’t ask me to tell you which one is the best---you’ll just have to try them all and find the one that tickles your taste buds! And you should also try any of the shrimp Creole offerings here on this site. They are some good!

pasta , lent , fettuccini , cajun pasta

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