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Message
Easy Crawfish Fettuccine Recipe (improvements welcome)
Posted on 2/13/13 at 2:55 pm
Posted on 2/13/13 at 2:55 pm
This is a friend's recipe that I've followed a couple of times and really enjoy. I'm going to cook it tomorrow but I'm looking for any suggestions to improve -- particularly about replacing the velveeta. Don't get me wrong, I'm not above the velveeta and I definitely enjoy it as it, but there has to be something a little better.
Also, what veggie would you suggest serving with it? My SO loves fresh corn on the cob so I was leaning that way to keep it simple. Any other thoughts?
1lb crawfish tails
1 stick butter
1 med sized onion
1/2 green bell pepper
1 rib celery
1 crushed pod garlic
1 cup half & half
2 tbs flour
8oz velveeta
1/2 package of pasta (fettuccine is my preference)
1/4 cup dry white wine
salt, pepper, cayenne to taste
Sauté vegetables in butter, cook 10 minutes. Add flour and cook a few more minutes. Add crawfish tails, cream and Velveeta. Cook 10 minutes. Add white wine and season to taste. Add cooked noodles. Pour into 4 quart casserole dish. Sprinkle with Parmesan cheese. Bake at 350 until bubbly.
TIA
ETA: I might take pictures and add them to the thread tomorrow. If someone helps out, maybe I'll have to re-title "Kenny's Uppity No Velveeta Crawfish Pasta"
Also, what veggie would you suggest serving with it? My SO loves fresh corn on the cob so I was leaning that way to keep it simple. Any other thoughts?
1lb crawfish tails
1 stick butter
1 med sized onion
1/2 green bell pepper
1 rib celery
1 crushed pod garlic
1 cup half & half
2 tbs flour
8oz velveeta
1/2 package of pasta (fettuccine is my preference)
1/4 cup dry white wine
salt, pepper, cayenne to taste
Sauté vegetables in butter, cook 10 minutes. Add flour and cook a few more minutes. Add crawfish tails, cream and Velveeta. Cook 10 minutes. Add white wine and season to taste. Add cooked noodles. Pour into 4 quart casserole dish. Sprinkle with Parmesan cheese. Bake at 350 until bubbly.
TIA
ETA: I might take pictures and add them to the thread tomorrow. If someone helps out, maybe I'll have to re-title "Kenny's Uppity No Velveeta Crawfish Pasta"
This post was edited on 2/13/13 at 2:58 pm
7
Posted on 2/13/13 at 3:08 pm to kennypowers816
I would substite the velveeta for cream cheese or hevy crem/half & half and parmesan.
This post was edited on 2/13/13 at 4:31 pm
Posted on 2/13/13 at 3:09 pm to kennypowers816
I would skip the flour and the velveeta. Saute the vegetables, then add the white wine and reduce. Then add the cream and let it simmer. Add the crawfish tails at that point and sprinkle a little parmesan or romano cheese to thicken. It won't take much. No need for flour or velveeta.
ETA - I wouldn't bake it either. Toss your pasta into the pan and toss it to coat. Then remove the past with tongs to the plate, then pour the pan contents on top. Garnish with green onion.
ETA - I wouldn't bake it either. Toss your pasta into the pan and toss it to coat. Then remove the past with tongs to the plate, then pour the pan contents on top. Garnish with green onion.
This post was edited on 2/13/13 at 3:11 pm
Posted on 2/13/13 at 3:29 pm to kennypowers816
quote:
. I'm going to cook it tomorrow but I'm looking for any suggestions to improve -- particularly about replacing the velveeta.
cheddar, fontina or havarti would probably work well. similar flavor and they all melt well and most store sells all of those.
quote:
Also, what veggie would you suggest serving with it? My SO loves fresh corn on the cob so I was leaning that way to keep it simple. Any other thoughts?
corn maque choux
Posted on 2/13/13 at 4:02 pm to kennypowers816
Anything wrong with just making a homemade alfredo sauce?
All you need is fresh garlic, parmesan cheese, butter, cream and you're good to go.
All you need is fresh garlic, parmesan cheese, butter, cream and you're good to go.
Posted on 2/13/13 at 4:06 pm to Powerman
quote:
All you need is fresh garlic, parmesan cheese, butter, cream, salt, pepper (I use white), green onions, if you like, tossed in at the last minute) and you're good to go.
This will my additions and don't bake it. Fettucini really isn't a casserole.
Posted on 2/13/13 at 4:42 pm to kennypowers816
I would add a tablespoon of crab boil to your butter/veggie/saute step. I would also add the crawfish at this step too, so that it can absorb the flavors. This is only if you're using frozen crawfish. If you're using crawfish from a boil, they'll already be seasoned, so adding them at the same time as the cream is fine.
Posted on 2/14/13 at 8:41 am to nikinik
Thanks for the help all.
I am going to skip out on the homemade alfredo (although it sounds good to me) because my SO really likes the dish, I think particularly because of the cheese. I know, we don't have the most refined palates. I'm working on it.
Decided to try out the real cheese substitutes from above. Hoping it turns out well.
I am going to skip out on the homemade alfredo (although it sounds good to me) because my SO really likes the dish, I think particularly because of the cheese. I know, we don't have the most refined palates. I'm working on it.
Decided to try out the real cheese substitutes from above. Hoping it turns out well.
Posted on 2/14/13 at 9:11 am to kennypowers816
Don't let the ingredients bother you. If it's good, it's good. This is very close to the same recipe used for the pasta Orleans at Da Wabbit (Cafe 615) in Gretna, and it's one of their most popular dishes. Why? Because it's delicious. Who cares if Velveeta is in it. This pasta is really good topped with a fried, soft shell crab!
Posted on 2/14/13 at 9:33 am to nikinik
quote:
Don't let the ingredients bother you. If it's good, it's good.
Wish more people on this board realized this wisdom.
Posted on 2/14/13 at 9:38 am to kennypowers816
If you're SO likes it with the Velveeta, make it that way. Remember that one reason, folks use velveeta in baking is because it DOES bake well. Cheddar doesn't have the same consisitency and it can separate becoming pretty oily during baking if it bakes too long or too high. It also has a stronger flavor than Velveeta which really doesn't have a lot of flavor, at least, comparatively speaking. Whisked into a cream sauce, cheddar will perform better, but I'd suggest fontina if you're going to sub.
Posted on 2/14/13 at 9:41 am to Gris Gris
was there a fire in the neighborhood to get you up this early? 
Posted on 2/14/13 at 9:48 am to Ole Geauxt
There's a job that does that, OG.
Posted on 2/14/13 at 9:54 am to Gris Gris
yessum,, sorry..
op, lots of heavy cream..
op, lots of heavy cream..
Posted on 2/14/13 at 10:14 am to Gris Gris
quote:
Remember that one reason, folks use velveeta in baking is because it DOES bake well. Cheddar doesn't have the same consisitency and it can separate becoming pretty oily during baking if it bakes too long or too high. It also has a stronger flavor than Velveeta which really doesn't have a lot of flavor, at least, comparatively speaking. Whisked into a cream sauce, cheddar will perform better, but I'd suggest fontina if you're going to sub.
Thanks for the info. I definitely didnt know all of this. You're on your way to back-to-back Emerils in my book...
Posted on 2/14/13 at 10:32 am to kennypowers816
can of Rotel tomatoes adds a nice kick
Posted on 2/14/13 at 2:27 pm to ssgtiger
quote:
can of Rotel tomatoes adds a nice kick
I add this too when I make my pasta that's similar to this.
Posted on 2/15/13 at 1:38 am to nikinik
Any substitutes for the white wine?
Posted on 2/15/13 at 11:30 am to GeauxPack81
Water, chicken broth, boullion or consomme, ginger ale, white grape juice, diluted cider vinegar or white wine vinegar, liquid from canned mushrooms.
Posted on 2/17/13 at 9:02 am to kennypowers816
quote:
Crawfish
Just curious, what are the advantages / disadvantages of crawfish vs shrimp in this dish?
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