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Crawfish Fettuccine

Crawfish Fettuccine

 

Crawfish Fettuccine
 
Recipe By:
Ingredients
  • 2 (16-0Z.) container of leftover Crawfish Etouffee
  • 2 (12-oz.) bags of medium broad noodles or your favorite pasta
  • 2 (16-oz.) boxes velveeta cheese, if you like the jalopoena type use it.
  • 1 can cream of shrimp soup
  • Any leftover cheese in refrigerator (I had bits of gouda, goat and cheddar) Just a good time to clean out the cheese that is opened.
  • Paprika
  • Olive oil
Instructions
  1. In large pot, heat crawfish. Add all the cheeses and soup. Blend well.
  2. Boil pasta. Drain and drizzle with olive oil to keep from sticking.
  3. Blend in pasta to crawfish sauce. Add as much pasta as you like to get the thickness you like.
  4. Place in baking dish. Sprinkle with paprika.
  5. Can freeze at this point or when ready to serve, bake in 350 oven until hot and bubbly. Can still freeze leftovers.
Notes
******If you have any leftover pasta, store in Ziploc bag for use in other recipes.
 

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