1 stick butter
2 lbs. peeled and deviened shrimp/ crawfish tails
3 bell peppers, chopped
3 onions, chopped
3 celery stalks, chopped
4 cloves garlic, chopped
(I use a box of onion mix from Sam’s, or produce dept.
for the last 4 items)
1 lb. pack fettuccine noodles
1/4 cup flour
1 pint Half & Half
18 ounces Velveeta Mexican cheese
1 tablespoon of diced jalapeño’s
Before beginning, rinse shrimp in colander and then cover with Blanchard’s Blend Cajun Seasoning. ( Approximately 2 tablespoons)
Melt butter, then sauté onions, bell peppers, and celery until tender. Add garlic and seafood, and continue cooking for 15 minutes. Add flour, mixing it well. Add cheese and half & half. Simmer on low heat approximately 20 to 25 minutes.
In a separate pot, cook noodles, while other pot is simmering. Drain noodles well and add them to the mixture. Put the mixture into a 9 x 13 inch casserole dish. If desired, top with Parmesan cheese. Bake at 350 degrees for approximately 20 minutes, or until it’s hot and bubbly throughout.
Feeds approximately 10 to 12