Issue Date: February, 2010
Serves: Serves 12
Pairings:
Courtesy of:

Marcelle Bienvenu for Louisiana Cookin'

Ingredients:

• 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

Instructions:

Melt the butter in a heavy, large Dutch oven over medium heat. Add the onions, bell peppers and celery and cook, stirring often, for 10 minutes, or until vegetables 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, until the shrimp turn pink, about 5 minutes.

Add the half-and-half, cheese, jalapeno peppers and garlic. Stir until the cheese is completely melted and the mixture thickens, about 5 minutes. Season to taste with salt and cayenne.

Arrange the fettuccini in a 3-quart casserole and pour the seafood mixture evenly over it. Sprinkle the top of the casserole with the Parmesan cheese.

Bake at 350ºF until the mixture bubbles, about 15 minutes.