Leftover crawfish tails from a crawfish boil?
Make crawfish fettuccine!
It’s rich, cheesy, and delicious! It also freezes well!
The day after I make it I cut the refrigerated leftovers into squares and wrap it in wax paper.
Place in a large Ziploc bag and freeze. Now you have individual portions of crawfish fettuccine and all you have to do is pop it in the microwave and heat it up.
1 lb fettuccine
1/2 stick butter
10 oz. bag frozen seasoning blend
2 cloves garlic, minced
salt and pepper to taste
1 lb crawfish tails ( leftover from a boil or a frozen pack that has been thawed and rinsed)
2 tbsp. flour
1 1/2 cups half and half
1 lb Mexican Velveeta, cut in cubes
Kraft grated parmesan for sprinkling
Preheat oven to 350 degrees.
Melt half a stick of butter in a large pot. Add seasoning blend and cook on medium high heat until veggies start to get tender.
Add garlic, salt and pepper to taste.
When veggies are tender, add flour, stir and cook for an additional 2-3 minutes.
Add crawfish and half and half. Bring to a low simmer, stirring frequently until sauce slightly thickens.
Add Velveeta and stir until cheese has melted and sauce has become smooth and glossy.
Add Cajun seasoning to taste (I did not add any more seasoning because my kids are sensitive to spice.)
In a separate pot, boil the pasta according to package. Drain pasta and place and a buttered or greased 9×13 casserole dish.
Pour sauce over pasta and stir to combine.
Sprinkle parmesan cheese on top.
Cover with foil and bake 25 minutes or until bubbly.