September 7, 2011
I got this one from my sister in law’s family. This has been perfect by their family for who knows how long. When I photographed their wedding, asked for this recipe and its amazing.
Note this isn’t for a diet food- its for yummy tummy food. Ignore the calories and try it 🙂
Here it is
(FROM MATT & TIFF’S WEDDING )
1-1/2 CUPS MARGARINE
3-MEDIUM ONIONS, FINELY CHOPPED
2-MEDIUM BELLPEPPERS, FINELY CHOPPED
¼ CUP ALL PURPOSE FLOUR
4 TBSP DRIED PARSLEY
3-4 LBS OF SEAFOOD (I USED 2LBS EACH OF SHRIMP & CRAWFISH)
1-PT HALF & HALF CREAM
1-LB VELVEETA CHEESE, CUT INTO SMALL PIECES
2-CLOVES OF GARLIC, MINCED
SEASONING TO TASTE, SALT/PEPPER (OR TONY CHACHERE’S SEASONING)
1-CAN ROTEL TOMATOES, DRAINED
1-LB FETTUCCINI NOODLES, COOKED
PARMESAN CHEESE (GRATED)
Melt margarine in a large sauce pan
Add onions & bellpepper
Cook until tender, about 15-20 minutes.
Add flour, continue cooking about 15 minutes more, stirring frequently to
Add parsley & seafood. Cook about 15 minutes more, stirring frequently.
Add cream (half & half), velveeta, garlic and seasoning.
Cover & cook on low heat, stirring occassionally.
Cook noodles according to package.
Mix seafood mixture & noodles thoroughly. Pour mixture into
2-greased 3 qt. Casseroles.
Sprinkle with Parmesan cheese
Bake 20 minutes until heated thoroughly
YIELD : 16 SERVINGS
NOTE : THIS RECIPE WILL WORK WELL WITH CHICKEN ALSO.