12 ounces fresh or frozen, peeled crawfish tails (if you use shrimp, omit the
12 ounces dried fettuccine, broken
3/4 cup coarsely chopped green sweet pepper
1/2 cup chopped onion
2 cloves garlic, minced
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 to 1/2 teaspoon ground red pepper
1/4 teaspoon salt
1 1/2 cups half and half, light cream or milk
1 cup shredded American cheese (4 ounces)
2 tablespoons snipped fresh parsley
1/4 cup grated Parmesan cheese
Thaw crawfish, if frozen. In a Dutch over or large saucepan, cook fettuccine
according to package directions. Drain; return to pot.
Meanwhile in a large saucepan or skillet, cook sweet pepper, onion and garlic in
butter or margarine about 5 minutes or until tender. Stir in flour, ground red
pepper and salt. Add half & half, light cream, or milk. Cook and stir over
medium hat until thickened and bubbly. Add American cheese stirring until
melted. Remove from heat.
Stir in crawfish and parsley. Pour sauce over fettuccine in pot, tossing gently
to coat. Spread mixture evenly in an ungreased 3 quart baking dish. Sprinkle
with Parmesan cheese.
Bake covered, in a 350º oven for 20 to 25 minutes.