Chromaflage
02-16-2006, 10:38 PM
A couple weeks ago, I brought back a couple pounds of cajun cured crawfish tails. A couple nights ago, my wife made this recipe. It was the absolute best cajun crawfish fetuccini I've ever had.
Ingredients
3/4 stick butter or margarine
Approximately 1/4 cup flour (add this to the butter to make a roux; if 1/4 c. isn't enough, sprinkle on a little more until you get a thick gravy-like consistency)
1 12-ounce package cleaned crawfish tails, coarsely chopped
1 small to medium yellow onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
1 tablespoon chopped fresh parsley or 1/2 tablespoon dried parsley
1-1/2 cups half-and-half
2-4 tablespoons Tony Cachery's or Zatarain's cajun seasoning, more
or less to taste
1/2 to 1 teaspoon cayenne pepper, more or less to taste
About 1 teaspoon or so of Crystal hot sauce/Tabasco or other
Louisiana-style hot sauce
8 ounces sliced mushrooms
2 tablespoons minced garlic
1 pound fetuccini noodles, cooked and drained
8 ounces shredded cheddar
Salt and Pepper to taste
Instructions
In a large skillet, melt the butter over medium heat and add the flour, stirring constantly with a wooden spoon to make a nice roux. Keep stirring until it becomes a slightly dark caramel color. Stir in the minced garlic and add the onion, bell pepper, celery, parsley, and salt and pepper. You may need to reduce the heat and add a touch of water, and keep stirring until the onions are nearly clear. Add mushrooms and a little water (maybe a few tablespoons at most; to make it more robust, you can use a touch of red wine instead of water). Now add in cajun seasoning, cayenne pepper, Louisiana-style hot sauce, and half-and-half. Add the crawfish tails. Simmer over medium-low heat about 10 minutes, stirring frequently. Remove from heat.
Now add the crawfish sauce mixture to a large pot with the cooked and drained fetuccini noodles, thoroughly coating all of the noodles with sauce. Transfer the entire mixture to a large baking/roasting pan (we use a lasagna pan--and spray it first with a non-stick spray).
Sprinkle shredded cheddar over the entire surface and bake uncovered in the oven at 350° for about 20 minutes. Remove from oven, let sit about 5-10 minutes, then serve.
:food: :food: :food: :food: :food: :food:
Ingredients
3/4 stick butter or margarine
Approximately 1/4 cup flour (add this to the butter to make a roux; if 1/4 c. isn't enough, sprinkle on a little more until you get a thick gravy-like consistency)
1 12-ounce package cleaned crawfish tails, coarsely chopped
1 small to medium yellow onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
1 tablespoon chopped fresh parsley or 1/2 tablespoon dried parsley
1-1/2 cups half-and-half
2-4 tablespoons Tony Cachery's or Zatarain's cajun seasoning, more
or less to taste
1/2 to 1 teaspoon cayenne pepper, more or less to taste
About 1 teaspoon or so of Crystal hot sauce/Tabasco or other
Louisiana-style hot sauce
8 ounces sliced mushrooms
2 tablespoons minced garlic
1 pound fetuccini noodles, cooked and drained
8 ounces shredded cheddar
Salt and Pepper to taste
Instructions
In a large skillet, melt the butter over medium heat and add the flour, stirring constantly with a wooden spoon to make a nice roux. Keep stirring until it becomes a slightly dark caramel color. Stir in the minced garlic and add the onion, bell pepper, celery, parsley, and salt and pepper. You may need to reduce the heat and add a touch of water, and keep stirring until the onions are nearly clear. Add mushrooms and a little water (maybe a few tablespoons at most; to make it more robust, you can use a touch of red wine instead of water). Now add in cajun seasoning, cayenne pepper, Louisiana-style hot sauce, and half-and-half. Add the crawfish tails. Simmer over medium-low heat about 10 minutes, stirring frequently. Remove from heat.
Now add the crawfish sauce mixture to a large pot with the cooked and drained fetuccini noodles, thoroughly coating all of the noodles with sauce. Transfer the entire mixture to a large baking/roasting pan (we use a lasagna pan--and spray it first with a non-stick spray).
Sprinkle shredded cheddar over the entire surface and bake uncovered in the oven at 350° for about 20 minutes. Remove from oven, let sit about 5-10 minutes, then serve.
:food: :food: :food: :food: :food: :food: