Apr 16

Apr 16 Crawfish Pies or Fettuccine

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Hi! I am sharing one of my all time favorite cajun recipes- CRAWFISH PIES. These are best served up in mini pie shells from the freezer section and the sauce doubles as the sauce for my mom’s Crawfish Fettuccine.

Tips when buying crawfish: Louisiana crawfish is a must in our house. Check the bag closely because foreign crawfish is labeled with cajun names too- which cracks me up! It can be very deceiving. If you have a crawfish boil at home and don’t finish the sack… spend the extra time to peel the tails. It is totally worth it!

If you make this recipe, or any of my recipes, don’t forget to tag me on Instagram @thevintagefork .

Crawfish Pies or Fettuccini

ingredients

1 onion
1 green bell pepper
5-7 cloves of garlic
1 stick butter
1/4 cup flour
1/2 pound of velveeta cheese
Grated Parmesan cheese for topping
1 cup milk
1 pint half & half
1 lb Louisiana Crawfish Tails
Dried Parsley Flakes
Tony Chachere’s Creole & Cajun Seasoning
Individual Frozen Pie Shells or Fettuccine

directions

In a food processor finely chop onion, bell pepper, and garlic. Don’t have a food processor- you can do this by hand.
In a nonstick skillet melt one stick of butter and saute onion/bell pepper/garlic mixture.
Add in 1/4 cup of flour. Stir well until fully incorporated.
Add in 1 lb crawfish and cook for 8-10 minutes, stirring often.
Slowly add milk and half & half, mixing with a whisk
Add in Velveeta. I like to cut this into chunks, it allows it to melt faster
Season to taste with parsley flakes, Tony’s, & black pepper
Turn to low, stirring occasionally to let mixture thicken some on stove top
Fill individual frozen pie shells with mixture and top with grated Parmesan cheese
If you are making fettuccine, boil noodles then add sauce and cooked noodles to a baking dish and top with grated Parmesan cheese
Bake for 25-35 minutes & Enjoy!