1 (12-ounce) package fettuccine
1 tablespoon olive oil
1 stick margarine, divided
ó medium onion, chopped
1 red bell pepper, chopped
3 tablespoons all-purpose flour
2 cups half-and-half, divided
1 (8-ounce) Velveeta cheese, cut into cubes
1 (12-ounce) package frozen crawfish tails, thawed
ó teaspoon salt
ó teaspoon white pepper
ó teaspoon Tony Chachere’s Creole seasoning, plus extra for sprinkling
Cook fettuccine al dente according to package directions. Drain, and stir in olive oil, cover, and set aside. Preheat oven to 350 degrees. In skillet, melt 2 tablespoons margarine, and sauté onions, remove; set aside. Sauté bell peppers until tender. Remove from skillet. Add remaining margarine to skillet, and melt. Stir in flour, and lightly brown. Whisk in 1 cup half-and-half to make a creamy, white sauce. Stir in Velveeta until melted. Stir in remaining 1 cup half-and-half until creamy. Remove from heat. Stir in vegetables, crawfish, pasta, and seasonings. Pour into a greased 9 x 13-inch casserole. Sprinkle with Creole seasoning, and bake for 20 minutes.
Yield: 8-10 servings
