Wednesday, July 5, 2017



1/2 stick (1/4 cup) butter 
1 small onion, diced 
1 medium bell pepper, diced 
2 stalks celery, diced 
Cajun seasoning (Tony’s…do I have to specify?) 
1 pound crawfish tails *
1 can cream of chicken soup 
1 can cream of mushroom soup 
16 ounces (about half of a big block) queso blanco velveeta with jalapeños (or mexican velveeta…whatever you can find)
half and half 
Cooked fettucine noodles 


Melt your butter in a big ole skillet over medium heat. Sauté the onion, bell pepper, and celery in the butter until tender. Sprinkle in a little Tony’s at this point. I read somewhere a while back that adding seasoning at the beginning of the sautéing process tends to deepen the flavor of the seasoning. Works for me! 
Add the minced garlic and sauté another minute or two. Next add your soups and crawfish tails. 
Add your cubed up velveeta and cook over low heat, stirring frequently. Next, add a splash of half and half to make this luscious concoction that much creamier. Add a little more because it makes it that much better. Stir, stir, stir. Continue to cook over low heat until the sauce is the consistency you prefer. It will continue to thicken some after you remove it from the heat. Keep that in mind. 
Serve over some cooked fettucine noodles along side some garlic bread to sop up all that sauce the noodles forget. Best. Stuff. Ever!!!!! 


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