Easy Crawfish Fettuccine Recipe (improvements welcome) | TigerDroppings.com

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kennypowers816
LSU Fan
Houston
Member since Jan 2010
1870 posts

Easy Crawfish Fettuccine Recipe (improvements welcome)



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"



This post was edited on 2/13 at 2:58 pm



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brbengalgal
New Orleans Saints Fan
Member since Aug 2010
3067 posts

re: Easy Crawfish Fettuccine Recipe (improvements welcome)


I would substite the velveeta for cream cheese or hevy crem/half & half and parmesan.


This post was edited on 2/13 at 4:31 pm


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BrotherEsau
Member since Aug 2011
2097 posts

re: Easy Crawfish Fettuccine Recipe (improvements welcome)


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.



This post was edited on 2/13 at 3:11 pm


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Rohan2Reed
Grambling Fan
T'uela me la pela
Member since Nov 2003
71698 posts
 Online 

re: Easy Crawfish Fettuccine Recipe (improvements welcome)


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







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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120715 posts

re: Easy Crawfish Fettuccine Recipe (improvements welcome)


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.






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Gris Gris
LSU Fan
GRIS GRIS MARIE, REST IN PEACE CIT!
Member since Feb 2008
25806 posts

re: Easy Crawfish Fettuccine Recipe (improvements welcome)


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.






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nikinik
LSU Fan
Mid City
Member since Jan 2009
5460 posts

re: Easy Crawfish Fettuccine Recipe (improvements welcome)


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.





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kennypowers816
LSU Fan
Houston
Member since Jan 2010
1870 posts

re: Easy Crawfish Fettuccine Recipe (improvements welcome)


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.






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nikinik
LSU Fan
Mid City
Member since Jan 2009
5460 posts

re: Easy Crawfish Fettuccine Recipe (improvements welcome)


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!





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Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
4271 posts

re: Easy Crawfish Fettuccine Recipe (improvements welcome)


quote:

Don't let the ingredients bother you. If it's good, it's good.

Wish more people on this board realized this wisdom.






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Gris Gris
LSU Fan
GRIS GRIS MARIE, REST IN PEACE CIT!
Member since Feb 2008
25806 posts

re: Easy Crawfish Fettuccine Recipe (improvements welcome)


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.





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Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
37181 posts

re: Easy Crawfish Fettuccine Recipe (improvements welcome)


was there a fire in the neighborhood to get you up this early?





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Gris Gris
LSU Fan
GRIS GRIS MARIE, REST IN PEACE CIT!
Member since Feb 2008
25806 posts

re: Easy Crawfish Fettuccine Recipe (improvements welcome)


There's a job that does that, OG.





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Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
37181 posts

re: Easy Crawfish Fettuccine Recipe (improvements welcome)


yessum,, sorry..






op, lots of heavy cream..






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kennypowers816
LSU Fan
Houston
Member since Jan 2010
1870 posts

re: Easy Crawfish Fettuccine Recipe (improvements welcome)


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...






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ssgtiger
New Orleans Pelicans Fan
Member since Jan 2011
1563 posts

re: Easy Crawfish Fettuccine Recipe (improvements welcome)


can of Rotel tomatoes adds a nice kick





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nikinik
LSU Fan
Mid City
Member since Jan 2009
5460 posts

re: Easy Crawfish Fettuccine Recipe (improvements welcome)


quote:

can of Rotel tomatoes adds a nice kick


I add this too when I make my pasta that's similar to this.






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GeauxPack81
California Fan
Member since Dec 2009
4375 posts

re: Easy Crawfish Fettuccine Recipe (improvements welcome)


Any substitutes for the white wine?





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nikinik
LSU Fan
Mid City
Member since Jan 2009
5460 posts

re: Easy Crawfish Fettuccine Recipe (improvements welcome)


Water, chicken broth, boullion or consomme, ginger ale, white grape juice, diluted cider vinegar or white wine vinegar, liquid from canned mushrooms.





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Fat Man
LSU Fan
Covington, Atlanta, Winston-Salem
Member since Jan 2006
6427 posts

re: Easy Crawfish Fettuccine Recipe (improvements welcome)


quote:

Crawfish


Just curious, what are the advantages / disadvantages of crawfish vs shrimp in this dish?







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