Crawfish Fettuccini
  • 1½ cups butter
  • 2 large onions, chopped
  • 3 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 4 cloves garlic, minced
  • ½ cup chopped fresh parsley
  • 1 bunch green onions, sliced
  • ¼ cup all-purpose flour
  • 2 cups half-and-half
  • ½ pound American cheese, cubed
  • ½ pound Monterey Jack cheese with peppers, shredded
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • ½ teaspoon cayenne pepper
  • 1 pound cooked crawfish tail meat
  • 1 pound hot cooked fettuccini
  • 1 cup grated Parmesan cheese
  1. In a large pot or Dutch oven, melt butter over medium heat. Add onion, and cook about 7 minutes or until translucent. Stir in celery, bell peppers, garlic, parsley, and green onion; cook about 10 minutes or until vegetables are softened.
  2. Stir in flour until well incorporated; cook 5 minutes or until a nutty fragrance develops. Lower heat to medium-low, and slowly stir in half-and-half. Bring to a boil, then reduce heat to a simmer. Cook about 4 minutes or until slightly thickened.
  3. Slowly stir in American cheese, about ¼ cup at a time, letting each addition melt before the next; stir in Monterey Jack cheese in the same manner until incorporated. Stir in salt and black and cayenne peppers.
  4. Add crawfish, and cook 5 minutes or until heated through. Combine fettuccine with crawfish sauce, and top with Parmesan. Serve immediately.
Recipe by Louisiana Cookin at