Recipe Courtesy of Paula Deen

CRAWFISH FETTUCCINI

Servings: 8 to 10

1/2 pound (2 sticks) butter
1 onion, chopped
1 green bell pepper, chopped
1 cup diced celery
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 teaspoon Cajun seasoning
1 1/2 cups milk
1 (10.75-ounce) can cream of mushroom soup
8 ounces processed cheese with jalapenos, cubed
2 (16-ounce) packages frozen cooked, peeled, and deveined crawfish tails, thawed
1 (16-ounce) package fettuccini, cooked
Fresh chopped chives, for garnish

Directions

In a large skillet, melt the butter over medium heat. Add the onions, bell peppers, celery, and garlic.
Cook until tender, about 5 minutes. Add the flour and Cajun seasoning and cook for 2 minutes, stirring
frequently. Stir in the milk and cook until slightly thickened, stirring constantly, 5 to 6 minutes. Add the
soup and cheese, stirring until the cheese is melted. Add the crawfish, and cook until warmed through.
Serve over the fettuccini. Garnish with chives, if desired.