Cimarron April 2017
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We are asking you to send your favorite recipe with a little story<br />
behind it. Each month we will select one or two recipes to featured<br />
in our newsletters. If you have a photo of the dish or who makes it<br />
special send along with the recipe to<br />
recipes@krenek printing.com<br />
This month’s selection is Crawfish Fettuccine.<br />
I had this delicious dish when I attended my brother’s wedding in<br />
Canton, Mississippi. The event took place in September of 2004<br />
with hurricane Francis coming ashore. I almost didn’t get out of<br />
Houston because of the major rain that hit here as well as Canton.<br />
We attended a wedding luncheon in a truly old southern home<br />
where the meal was prepared by some sweet southern women.<br />
There was so much southern charm and the food was outstanding.<br />
After asking for the recipe I received it in the mail by one of those<br />
sweet ladies.<br />
With crawfish season here I thought I would share. Enjoy!<br />
J. Stults<br />
CRAWFISH FETTUCCINE<br />
2 sticks butter<br />
3 onions chopped<br />
2 bell peppers chopped<br />
3 stalks celery, chopped<br />
3# peeled crawfish tails or Shrinp<br />
3 cloves garlic, minced<br />
1 TBS. chopped parsley<br />
1/2 cup flour<br />
1 pint Half & Half<br />
1# Velveeta, cubed<br />
24 oz. Fettucine<br />
Chicken broth<br />
1/4 cup chopped jalapenos (optional)<br />
Melt butter and saute onions, peppers & celery until tender. Add<br />
crawfish, simmer 10 min. stirring occasionally. Add garlic, parsley,<br />
flour and cream - mix well. Simmer on low heat 30 min. stirring<br />
occasionally. Add cheese & stir until melted.<br />
Meanwhile cook noodles in chicken broth and creole seasoning,<br />
drain and combine with sauce. Pour into 2 - 3 quart greased casseroles.<br />
Bake uncovered @ 300 degrees 20 minutes or until heated.<br />
Freezes well - 18-20 servings.<br />
If you like a little extra kick add jalapenos to sauce. Also if you freeze<br />
it and it seems stiff or dry when you reheat it, add about 1/4 cup<br />
Brandy or any liquid will return texture.<br />
TIP: If using frozen crawfish be sure to thaw and rinse before adding<br />
to mixture.<br />
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<strong>Cimarron</strong> | <strong>April</strong> <strong>2017</strong> 19
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