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 2/13/13 at 2:58 pm

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Posted by brbengalgal

Member since Aug 2010

3892 posts

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

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Posted by BrotherEsau

Member since Aug 2011

3526 posts

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.

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

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Posted by Rohan2Reed

Member since Nov 2003

75674 posts

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

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Posted by Powerman

Member since Jan 2004

162858 posts

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.

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Posted by nikinik

Mid City

Member since Jan 2009

5733 posts

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.

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Posted by ssgtiger