I have a friend who loves crawfish. I’m pretty sure he’d eat nothing but, given the chance.
I have to be honest; I’ve never quite understood the allure. I mean, I used to poke sticks down crawfish holes on the banks of a creek near my childhood home. After the floods that came from Tropical Storm Alicia in 2001, I had neighbors pick crawfish out of the flood waters and have an impromptu crawfish boil right there on their driveways.
A friend of mine, a chef, hosts the most amazing-looking crawfish boils. The bright red mudbugs spill out onto his paper-lined tables, tumbling out with corn and potatoes. It smells divine. But I’ll be honest; I cannot bring myself to suck the head of one of those creatures.
I will, however, eat the tail meat if I don’t have to work TOO hard to get to it. I prefer it cooked in other dishes, like crawfish cornbread or this pasta dish.
This is a treat for a Friday night, once a year. Don’t look at the nutritional information. Don’t do it. That’s why it’s a TREAT.
1 1/2 cups butter
3 medium onions
1 green bell pepper
3-4 cloves garlic (or 1 Tbsp minced)
4 Tbsp parsley
1/4 cup flour
1 pint half-and-half
16 oz Mexican Velveeta Cheese
1 lb crawfish tails
12 oz fettuccine noodles (pre-cooked)
Tony Chachere’s Creole Seasoning (about 1 Tbsp or more)
1 cup parmesan cheese
Melt butter. Mince onions and bell pepper in a blender. Sauté onions and bell pepper with garlic in melted butter until tender. Add parsley.
Sprinkle flour and stir until it turns thick. Make sure there are no lumps.
Add half-and-half and stir until mixed well. Add diced Velveeta cheese and stir until melted. Add crawfish tails and cooked noodles. Season with Tony Chachere’s Creole Seasoning to taste. Pour mixture in a casserole dish and sprinkle parmesan cheese on top.
Place in oven and bake at 350° F until cooked through (usually about 25 to 30 minutes).
Nutritional Information: Calories Per Serving: 1,722, Calories from Fat: 1056, Fat: 117 g, Cholesterol: 552 mg, Sodium: 2623 mg, Carbohydrates: 97 g, Fiber: 6 g, Sugars: 16 g, Protein: 74 g