The other night, my wife and I were trying to figure out what to eat. It was between crawfish bisque, crawfish fettuccine, or crawfish étouffée. Well, the winner was crawfish fettuccine. I have never cooked one, but my wife can make a very delicious fettuccine. So, I tried to remember her recipe and thought of some other ideas. I put them all together and created this bad boy!

Teet’s Yummy Crawfish Fettuccine

1 stick of unsalted butter

8 ounces of smoked pork tasso chopped (optional but delicious)

1 medium yellow onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

5 cloves of garlic, chopped

1 jalapeño, seeded and chopped

2 cups of chopped green onions

3 tablespoons of flour

1 pint of half and half

8 ounces of Velveeta cheese

1 pack of fettuccine pasta

1 pound of Louisiana crawfish tails

6 tablespoons of Teet’s All Purpose Cajun Seasoning

Directions

Cook pasta according to package directions, drain and set aside for later use.

Season crawfish with 2 tablespoons of seasoning and set aside.

In a medium pot, melt butter. If you are using tasso, saute with saute onions, bell peppers, jalapenos, and garlic until onions are translucent. Add flour and stir for 5 minutes or until mixed well. Pour half and half into the pot and add cheese. Stir until cheese is melted. Add seasoned crawfish, green onions, and remaining seasoning to pot, stir immediately, cook for 15 minutes, and stir occasionally.

At this time, preheat oven to 350 degrees.

Now, add cooked pasta into the sauce mixture and stir well. Pour the mixture into a 3 quart glass baking dish and place in oven uncovered for 20 minutes. Remove from oven and let it sit for 5 minutes, then serve!