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
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.
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 at 2:58 pm