Crawfish Fettuccini

By Stina

Recipe courtesy Paula Deen

Ingredients

• 1/2 pound (2 sticks) butter
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 cup diced celery
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 teaspoon Cajun seasoning
• 1 1/2 cups milk
• 1 (10.75-ounce) can cream of mushroom soup
• 8 ounces processed cheese with jalapenos, cubed
• 2 (16-ounce) packages frozen cooked, peeled, and deveined crawfish tails, thawed
• 1 (16-ounce) package fettuccini, cooked
• Fresh chopped chives, for garnish

Preparation

Step 1

In a large skillet, melt the butter over medium heat. Add the onions, bell peppers, celery, and garlic. Cook until tender, about 5 minutes. Add the flour and Cajun seasoning and cook for 2 minutes, stirring frequently. Stir in the milk and cook until slightly thickened, stirring constantly, 5 to 6 minutes. Add the soup and cheese, stirring until the cheese is melted. Add the crawfish, and cook until warmed through. Serve over the fettuccini. Garnish with chives, if desired.