Tuesday, January 17, 2012
First I'd like to thank all of my new followers and extend a warm welcome to all of you. Also, many thanks to everyone for all of your lovely comments and for your continued visits and support. I am taking a little blog break due to family concerns, but hope to be back soon and be able to visit with ya'll again. My dear 90 year old father has been in the hospital for a week now, after falling, last Wednesday. He is doing a lot better now and should be going home soon. Merci beaucoup for stopping by! Meanwhile, I will leave you with one of my favorite recipes. Bon appetit!
1/2 cup flour
1 lb. fresh crawfish tails, peeled and deveined
1 tbs. or more Cajun or Creole seasoning, divided
1/2 lb. Velveeta w/ Jalapeno cheese, cut into squares
Salt and Tabasco to taste
3 cloves of garlic, minced
1 onion, chopped
1 bell pepper, chopped
1 cup half and half
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1/4 cup green onions, sliced
Rinse and season crawfish with 1 tsp. Cajun or Creole seasoning and set aside.
Cook fettuccine, according to package directions. Drain rinse, and set aside.
Melt butter in a large heavy skillet on medium heat and saute onion and garlic till soft. Add flour and stir until blended, but not brown. Add crawfish and continue to cook for 10 minutes, stirring occasionally. Lower heat and add half and half, Velveeta cheese, other tsp. Creole seasoning, salt, and Tabasco, and cook and stir until cheese melts. Slowly add 1/4 cup of the Parmesan cheese, a little at a time, stirring often. Add parsley and green onions and simmer and stir for 10 minutes or until thickened. Combine with fettucine and mix well. Transfer to a buttered baking dish, top with other half of the Parmesan cheese, and bake in a preheated 350 degree oven for 15 minutes. Serves 4
The delicate garlic-butter, cream sauce compliments the spicy crawfish perfectly. I like to make this recipe when I'm in the mood for pasta. Serve with a big tossed salad and french bread and maybe a nice glass of wine. Cest' bon, cher! Enjoy!
For my Creole Seasoning Blend recipe, click here.