Wild Caught Crawfish Fettuccini

With crawfish season wrapping up and having a relatively good trapping harvest, there are many uses for crawfish.  The abundance of crawfish in South Louisiana lend itself to many entrees, side dishes, soups and stews, and the ever present sauces.  This recipe is probably one of my favorite dishes of all time.  If you are not able to trap your own crawfish, store packaged crawfish are always available.  Just make sure that you purchase American crawfish. 

Ingredients

• 2 16 oz packages of fettuccine – cooked according to package and drained
• 2 lbs Louisiana crawfish (cooked and peeled)
• 1 32 oz block of Mexican Velveeta – cubed
• 1 can Cream of Chicken soup
• 1 can Rotel
• 1 cup seafood stock
• 12 oz butter
• 1 pint half and half
• 1 onion chopped
• 1 bell pepper chopped
• 1 stalk of celery chopped
• Seasoning to taste

How to prepare

1. Preheat oven to 350 degrees.
2. Sauté onions, bell pepper, and celery in butter until translucent.
3. Add Rotel, Cream of Chicken soup, seafood stock, and half and half and incorporate thoroughly.
4. Add Velveeta and cook until melted.
5. Add crawfish.
6. Stir in fettuccine noodles.
7. Pour into baking dish, cover, and bake for 30 minutes.

Chef’s Note         

Shrimp is a wonderful substitute for this meal