We had our annual Good Friday crawfish boil yesterday. We had a few leftovers, maybe about 2 pounds peeled. So I froze one pound and made this fettucine with the other pound. I can't stand a dry fettucine, so I made quite a few alterations to this recipe, which I have tried before. I also don't like it when it tastes like mac and cheese, so I cut back on the cheese too. It was delish!
Original Source: Good Louisiana Eatin' cookbook
1 pound crawfish tails
1 small onion, diced
1 heaping tablespoon chopped garlic
1 stick of butter
1 tablespoon flour
2 stalks green onion, chopped
2 5 ounce cans of evaporated milk
1 can of Rotel tomatos (I only used 1/2 of the can)
8 ounces of Velvetta Cheese, cubed
1/2 bag of cooked egg noodles
Saute onions and garlic in butter until soft. Add flour and stir until well blended. Add crawfish, green onions, evaporated milk and rotel tomatos. Cook on low heat for 10 minutes, stirring often. Slowly add cheese and continue to stir until mixed well. Stir in cooked noodles. Bake in covered casserole dish at 350 for 30 minutes.