Ingredients
- 2 sticks butter
- 2 medium white onions
- 2 pounds frozen Louisiana crawfish
- Salt, pepper and cayenne, to taste
- 1 (8-ounce) block Velveeta
- 1 quart heavy cream
- 1 pound fettuccini, cooked
- 3 ounces grated Parmesan
Directions
In a large saute pan melt butter and add onions. Saute until cooked through and well browned. Ease crawfish into onion mixture and add salt, pepper and cayenne. Cook for 3 minutes. Add Velveeta and heavy cream. Pour over drained fettuccini. Top with Parmesan. In a preheated 350-degree oven, bake for 15 to 20 minutes. Remove and serve.
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