Try this Louisiana favorite.
1 ½ sticks of unsalted butter
3 stalks celery, diced
2 small onions, diced
1 large bell pepper, diced
3 cloves garlic, minced
¼ to ½ cup all-purpose flour
4 Tablespoons fresh chopped parsley
1 ½ pounds peeled Louisiana Crawfish tails
2 ½ cups half & half
1/2 pound processed cheese, cubed
2 Tablespoons jalapeno peppers, chopped
1 pound cooked fettuccine pasta
¼ cup grated Parmesan cheese
Creole Seasoning, to taste
Salt & Pepper, to taste
Preheat oven to 350 degrees.
Melt butter in a large, deep skillet. Add onions, celery, bell pepper, and garlic. Cook until onions are translucent (approximately 10 minutes). Add flour and stir well. Cover and cook approximately 15 minutes, stirring occasionally. Add half and half, processed cheese, and jalapenos. Simmer 20 minutes, stirring to incorporate the cheese. Add cooked fettuccini pasta – stir well. Adjust seasonings – adding Creole seasoning, if desired.
Transfer to 11x13 greased casserole dish and sprinkle with grated parmesan cheese.
Bake at 350 degrees for 12 - 15 minutes.
The LSU AgCenter and the LSU College of Agriculture