Follow these steps for perfect results
yellow onions
chopped
green onions
sliced
bell pepper
chopped
celery
chopped
fresh parsley
chopped
butter
N/A
flour
N/A
crawfish
N/A
jalapeno relish
N/A
Velveeta cheese
N/A
half-and-half
N/A
fettuccine pasta
N/A
parmesan cheese
grated
Chop the yellow onions, green onions, bell pepper, and celery.
Sauté the chopped yellow onions, green onions, bell pepper, and celery in butter until softened.
Add flour and parsley to the sautéed vegetables.
Add the crawfish and cook for 15 minutes, stirring occasionally.
Add jalapeno relish, Velveeta cheese, and half-and-half.
Cook until the cheese is melted and the sauce is smooth.
Cook the fettuccine pasta according to package directions.
Drain the cooked fettuccine pasta and add it to the crawfish sauce.
Mix well to combine.
Pour the mixture into a casserole dish.
Top with Parmesan cheese.
Bake in a preheated oven at 350 degrees F for 20 minutes, or until golden brown and bubbly.
Expert advice for the best results
Add a splash of white wine while sautéing the vegetables for added depth of flavor.
Use freshly grated Parmesan cheese for best results.
Adjust the amount of jalapeno relish to your desired level of spiciness.
Everything you need to know before you start
20 minutes
Can be assembled ahead of time and baked just before serving.
Serve hot, garnished with extra parmesan cheese and fresh parsley.
Serve with a side salad.
Serve with garlic bread.
A buttery chardonnay pairs well with the creamy sauce.
Discover the story behind this recipe
A staple of Cajun cuisine.
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