1 pound jalapeno cheese food shredded velveeta® such as Mexican Mild
32 ounce crawfish tails whole cooked peeled
0.5 teaspoon creole seasoning such as Tony Chachere's®
0.5 cup cooking wine dry white
0.3 cup flour all-purpose
0.5 pound mushrooms fresh sliced
2 cloves garlic crushed
1.5 cups bell pepper green chopped
12 servings salt and ground pepper black to taste
1 cup half-and-half cream
2 large onions chopped
0.5 cup parmesan cheese to taste
16 ounce fettuccini pasta
Equipment
oven
pot
casserole dish
colander
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Melt the butter in a large pot over medium-high heat. Stir in the garlic, onion, bell pepper, mushrooms, and flour. Cook and stir until the onion has softened and turned translucent, about 8 minutes.
Pour in the wine, half-and-half, and jalapeno cheese food. Bring to a simmer; add the crawfish tails and reduce heat to medium-low. Cover and simmer 15 minutes. Season with Creole seasoning, salt, and pepper.
Pour the mixture into a 9x13 inch casserole dish, and sprinkle with Parmesan cheese.
Bake in the preheated oven until the cheese has melted and the dish is bubbly, about 20 minutes.
While the crawfish is baking, fill a large pot with lightly-salted water and bring to a rolling boil. Stir in the fettuccini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes.
