Rich and delicious, crawfish in spicy cheese sauce in this Southern-inspired recipe!!
The Chef In My Head
1/2 C Butter
1 large clove garlic, minced
3 large shallots, sliced
4 green onions, chopped
1/4 pound sliced fresh button mushrooms
1/4 pound sliced fresh shitake mushrooms
3 T. flour
1/2 C dry white wine
3/4 C half-and-half cream
2 jalapenos, minced
1 C mozzarella cheese, shredded
1 (16 ounce) package cooked and peeled whole crawfish tails
1/2 tsp Creole seasoning (such as Tony Chachere's)
sea salt and fresh ground black pepper to taste
1/4 C Parmesan cheese, or to taste
1/2 (16 ounce) package fettuccine pasta
Melt butter in large pot over med-high heat. Stir in the garlic, shallot, onion, jalapeno and mushrooms. Saute until translucent. Add flour and saute for a 1-2 minutes to cook off raw flour taste. Deglaze pan with white wine. Add half-and-half and mozzarella cheese, season with Creole seasoning, salt and pepper; reduce heat, cover and simmer 15 minutes.
Fill a large pot wit lightly-salted water and bring to a rolling boil. Stir in the fettuccine and return to a boil. Cook according to package directions. Drain well. Serve the crawfish over the hot pasta.
Add a fresh salad and crusty French bread and you have a beautiful meal!
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