Lent Special ! Crawfish Fettucine

 

Lent Special ! Crawfish Fettucine 

• 1 large onion, chopped
• 1 medium sweet red pepper, chopped
• 2/3 cup sliced green onions
• 1 celery rib, chopped
• 1-1/4 cups butter, cubed
• 1 garlic clove, minced
• 1/4 cup all-purpose flour
• 8 ounces process cheese (Velveeta), cubed
• 1 cup half-and-half cream
• 1 tablespoon chopped jalapeno pepper
• 1/2 teaspoon salt
• 8 ounces uncooked fettuccine
• 1-1/2 pounds Louisiana frozen cooked crawfish tails, thawed or cooked medium shrimp, peeled and deveined

1. In a Dutch oven, saute the onion, red pepper, green onions and celery in butter until vegetables are crisp-tender, 5 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; cook and stir, 2 minutes. Add the cheese, cream, jalapeno and salt; cook and stir until mixture is thickened and cheese is melted, 10 minutes.
2. Meanwhile, cook fettuccine according to package directions; drain. Stir fettuccine and crawfish into the vegetable mixture. Cook, uncovered, over medium heat until heated through, 10 minutes, stirring occasionally.