In Louisiana the French and Italian cuisines are often married. This recipe for Crawfish Fettuccine is a typical example of local seafood substituted for the usual meat in a pasta dish.
Seafood dishes get quite creative during Lenten season since the majority of south Louisiana is Catholic even though Catholicism no longer requires this kind of fasting from meat. People still choose to fast from meat for health reasons these days with a nod to past religious tradition that has mellowed into a cultural tradition.
Louisiana men are known for their friendships developed from cooking or grilling what they often hunted and fished. Men tend to be the best cooks here. They also are the ones who tend to cook for large gatherings. This recipe comes from three friends who cook often for gatherings in their Catholic community.
Crawfish Fettuccine
From: James “B” Didier, Kenneth “Bobby” Barbier and Cliff McDaniel, All are close friends who enjoy cooking together for large gatherings - Holy Family Catholic Church, Port Allen, Louisiana
Yield: 50 servings - great for wedding rehearsal dinner!
Crawfish Fettuccine
Ingredients:
2 ½ pounds margarine
12 yellow onions, finely chopped
6 bunches green onions, finely chopped
6 bell peppers, finely chopped
10 garlic cloves, finely chopped
½ cup finely chopped parsley
4 pounds Velveeta jalapeño cheese
(Velveeta is basically a combination of Swiss and Cheddar cheese that melts easily with added hot Mexican hot peppers you can find in a jar.)
12 pounds crawfish tails
4 pounds fettuccine
Grated Parmesan cheese
Directions: Sauté in the margarine the onions, green onions, bell peppers, garlic and parsley until soft.
Add jalapeño cheese and cook until melted and combined well. Add crawfish.
Boil fettuccine until done, drain well. Add to crawfish mixture. Remove from heat. Pour into large casserole. Top with grated Parmesan cheese.
To serve, bake at 350 degrees until thoroughly heated.
Serves 50.
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Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
03 March 2009
Recipe: Crawfish Fettuccine
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10 February 2009
Recipe: Green Spinach Noodles - casserole
Green Spinach Noodles Casserole
Serves 6 to 8. From Betty Istre.
Here’s an easy fast dish to prepare on a cold winter’s night. Use some of that leftover ham, chicken or turkey from the holidays that was not enough to serve alone. Combined in this comfort pasta dish it’s a real winner!
Ingredients:
½ chopped onion
½ cup chopped celery
1 stick butter
1 can cream of celery soup
1 can cream of mushroom soup
1 (8-oz.) can sliced mushrooms
Water
2 cups chopped cooked ham, chicken or turkey
1 (6-oz.) package spinach noodles, boiled until barely done, drained
1 cup diced cheese (Colby cheese is really good)
1 (8-oz.) carton sour cream
1 cup shredded Cheddar cheese
Directions: Sauté onions and celery in butter until clear.
Add soups and mushrooms. Mix well and gradually add 1 soup can of water.
Stir in meat and noodles and season to your taste. Stir in diced cheese and sour cream. If not very soupy, add a little water.
Bake in a greased casserole dish at 350 degrees F. until bubbly (about 35 minutes).
Sprinkle with grated cheese on top and let sit 10 minutes in oven that has been turned off.
Serves 6 to 8. From Betty Istre.
Here’s an easy fast dish to prepare on a cold winter’s night. Use some of that leftover ham, chicken or turkey from the holidays that was not enough to serve alone. Combined in this comfort pasta dish it’s a real winner!
Ingredients:
½ chopped onion
½ cup chopped celery
1 stick butter
1 can cream of celery soup
1 can cream of mushroom soup
1 (8-oz.) can sliced mushrooms
Water
2 cups chopped cooked ham, chicken or turkey
1 (6-oz.) package spinach noodles, boiled until barely done, drained
1 cup diced cheese (Colby cheese is really good)
1 (8-oz.) carton sour cream
1 cup shredded Cheddar cheese
Directions: Sauté onions and celery in butter until clear.
Add soups and mushrooms. Mix well and gradually add 1 soup can of water.
Stir in meat and noodles and season to your taste. Stir in diced cheese and sour cream. If not very soupy, add a little water.
Bake in a greased casserole dish at 350 degrees F. until bubbly (about 35 minutes).
Sprinkle with grated cheese on top and let sit 10 minutes in oven that has been turned off.
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