Crawfish Fettucine

I'll post some recipes that have made the other people available. Most of these courts begin with onions, garlic, celery and peppers. New Orleans cooks like my mother, grandmother and wife, and of course, even many from using these ingredients. I do not understand how one can, without these as a reason to cook food.

This is a creole pasta dish that my wife does all the time. Crawfish are seasonal, down south, but there is an abundance of frozen lobster tailssold in most stores that you buy the whole year.

Lobsters are sometimes called Mudbugs Craydads or in New Orleans and southern Mississippi, they are crawfsh. This is a hearty dish and very filling. I must admit I am not so big fan of crawfish, but I tried my wife recipe and it is very good. If you are storing in the refrigerator, so it's good for the day and many people will feed them.

Ingredients:

3 sticks margarine
3 pounds crawfish
2 medium onions
1 pinthalb half
3 ribs celery
6 slices of jalapeno's chopped
lb fettuccine
lb. Velveeta cheese
3 garlic cloves, finely chopped
1 / 2 cup parsley
1 / 2 cup green onions
1 cup Parmesan cheese
1 heaping tablespoon flour

Melt margarine, add onions, celery, garlic. Simmer for about 30 minutes. Add crawfish tails and cook for about 10 minutes. Flour and half and half cream. Cook for another 5 minutes Add Velveeta, jalapenos, green onions and parsley. Remove from heat.In the cooked noodles. Add Parmesan cheese and serve.

* I cut them in half a lot, as it's a lot. I also have some time to add cooked shrimp and / or crab meat.