Page 10 - El Tejano February 2018

El Tejano Magazine
®
Hector Villarreal

for Justice of the Peace Pct.#1

Crawfish Fettuccine

Instructions
Servings: 6 servings
Cook pasta according to package directions. Drain and set
Ingredients
aside.
1 (16-ounce) package fettuccine
1 stick butter (1/2 cup) While pasta cooks, melt butter over medium heat in a Dutch
oven. Add red bell pepper, celery, and onion. Cook until soft,
1/2 red bell pepper, chopped
1 celery stalk, chopped about 5 to 7 minutes.
1 yellow onion, chopped
6 garlic cloves, minced Add garlic and cook 2 more minutes.
1 pound frozen crawfish meat, defrosted
2 teaspoons Cajun seasoning, I use Tony Chachere's Add crawfish (along with any liquid in the bag), Cajun sea-
1/2 teaspoon black pepper soning, and black pepper and cook 2 to 3 minutes.
3 tablespoons flour
3/4 cup half-and-half Sprinkle flour over crawfish mixture. Stir and cook 1 minute.
4 ounces Velveeta, cut into cubes Stir in half-and-half. Cook until mixture comes to a simmer.
1/2 cup sour cream Add Velveeta, sour cream, and Parmesan cheese and cook
2/3 cup freshly grated Parmesan cheese
2 green onions, green parts sliced over medium heat until cheese is melted.
2 tablespoons chopped fresh parsley Stir in cooked pasta, green onions, and parsley. Serve.
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