Before living in Houston, Tx the only person I knew that ate crawfish was my brother. However here in Houston Cajun food is everywhere! If there is any kind of major event in the spring or summer you can bet its going to be a crawfish broil! I learned to love the little creatures, especially when they come tailed and cleaned off for me..sooooo good! Ok maybe I shouldn’t say the recipe includes creatures haha, none the less this is a yummy cheesy sauce good over any pasta of choice. Enjoy!
1/2 pound (2 sticks) butter
1 onion, chopped
1 green bell pepper, chopped
1 cup of celery, diced
3 garlic cloves , minced
2 tablespoons of all-purpose flour
1 teaspoon of Cajun seasoning( I used Tony Cacheres)
1 1/2 cups of milk
1 (10.75 ounce) can cream of mushroom soup
8 ounces processed cheese with jalapenos, cubed for melting
1 package of frozen cooked, peeled, and deveined crawfish tails, thawed ( found in freezer section)
1 (16-ounce) package fettuccini, cooked
Optional* Fresh chopped chives, for garnish
In a large skillet, melt the butter over medium heat. Add the onions, bell peppers, celery, and garlic. Cook for 5 minutes , until tender. Add the flour and Cajun seasoning and cook for 2 minutes, stirring frequently. Stir in the milk and cook until slightly thickened, stirring constantly for 5 to 6 minutes. Add the soup and cheese, stirring until the cheese is melted. Add the crawfish, and cook until warmed through. Serve over the fettuccini. Garnish with chives, if desired.