Onion
Bell pepper
1 can Cream of Mushroom soup
8 0z Velveeta cheese
1 can original Rotel tomatoes
1 cup half & half
You can do this light or rich. If you want to use fat-free cheese, soup and half & half it's a fairly light sauce. If you want to use the good stuff, that's okay too. It's also an easy recipe to double. If you're feeding a crowd, this is quick and filling.
Chop the onion and bell pepper and sautee them in a little vegetable oil. Add the other ingredients and simmer.
To this mixture she adds 2 packages (12 oz each) prepared crawfish tails and lets it simmer slowly on the stove for a half-hour. You can use anything, shrimp, crab meat, chicken, whatever light seafood or poultry you prefer. Below is a picture of the sauce. Milady is stirring in the crawfish. This is a double recipe. We're feeding a crowd of about 15 tonight.
Then, boil a pot of fettuccini noodles, drain and put it in a casserole dish and add the sauce Stir it together, top with plain bread crumbs and run it into a 350 oven until the bread crumbs are toasted. Here's what it looks like, finished and ready for the table.
Serve with hot garlic bread.
Oh, Damn, it's good.
2 comments:
That black iron pot looks to be old and very well seasoned. I bet it cooks like a dream.
Was it passed down to ya'll from a parent or grandparent?
Termite: No, that pot was actually bought new in North Carolina during a family vacation in 2005. It's a Lodge that we bought when we wanted to cook big meals. It's a 10 quart and the pot actually seasoned up easily. We use it for big meals, gatherings of 15 or more. It gets used quite a bit around here, one of our favorite pieces. But, no, it wasn't an heirloom.
One day it will be.
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