This recipe is for a Louisiana crawfish fettuccini dish. It involves boiling fettuccini noodles with crab boil seasoning and then mixing them with a creamy sauce made from sautéed onions, bell peppers, and garlic, along with crawfish or shrimp, Velveeta cheese, and cream of shrimp soup. The noodle-sauce mixture is baked with additional grated Velveeta on top.

1. Louisiana Crawfish Fettuccini
INGREDIENTS:
1 bag of Fettuccini Noodles
1/4 small bag of crab boil about 1/4 cup
16 ounce block Velveeta cheese
1 large onion chopped fine
1 bell pepper chopped fine
3-6 clove garlic chopped fine
1 stick light butter
2 cans cream of shrimp
2 lbs crawfish or shrimp or both
INSTRUCTIONS:
Boil noodles in water and crab boil seasoning. Once the noodles are cooked drain
and set in casserole dish. Melt butter in LARGE skillet or pot. Once butter is
melted add onions, bell pepper and garlic. Sauté on medium heat until onions are
cooked (wilted) you can add additional season to taste (black pepper, tony’s etc).
Add crawfish or shrimp and cook 10 minutes. Add half of the cheese block (cut
into 4-6 small squares) to mixture and let melt. Next add cream of shrimp and let
heat evenly while stirring not to let cheese stick. Add the mixture to the noodles
and grate the other half block of cheese on top of casserole. Let bake at 350
degrees until the top layer of cheese is melted (about 10 min.).