Best Yabbie Or Crayfish Fettuccine Recipes

CRAWFISH FETTUCCINI

Steps:

• In a large pot or Dutch oven, melt butter over medium heat. Add onion, and cook about 7 minutes or until translucent. Stir in celery, bell peppers, garlic, parsley, and green onion; cook about 10 minutes or until vegetables are softened.
• Stir in flour until well incorporated; cook 5 minutes or until a nutty fragrance develops. Lower heat to medium-low, and slowly stir in half-and-half. Bring to a boil, then reduce heat to a simmer. Cook about 4 minutes or until slightly thickened.
• Slowly stir in American cheese, about ¼ cup at a time, letting each addition melt before the next; stir in Monterey Jack cheese in the same manner until incorporated. Stir in salt and black and cayenne peppers.
• Add crawfish, and cook 5 minutes or until heated through. Combine fettuccine with crawfish sauce, and top with Parmesan. Serve immediately.

CRAWFISH FETTUCCINE

Steps:

• In a Dutch oven, saute the onion, red pepper, green onions and celery in butter until vegetables are crisp-tender, 5 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; cook and stir, 2 minutes. Add the cheese, cream, jalapeno and salt; cook and stir until mixture is thickened and cheese is melted, 10 minutes. , Meanwhile, cook fettuccine according to package directions; drain. Stir fettuccine and crawfish into the vegetable mixture. Cook, uncovered, over medium heat until heated through, 10 minutes, stirring occasionally.

CRAWFISH FETTUCCINE I

Steps:

• Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish. Cover, and simmer for 15 to 20 minutes, stirring often.
• Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 20 minutes, stirring occasionally.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese.
• Bake in a preheated oven for 20 minutes, or until hot and bubbly.

YABBIE OR CRAYFISH FETTUCCINE

Steps:

• Heat olive oil in a large pot. Stir in onion and cook over medium heat until translucent, but not brown.
• Add diced sweet potato, and stir over low heat for about 4 minutes.
• Add 2 cups water and simmer for a further 4 minutes. Add can of pumpkin soup. Add curry powder and seasoning, together with chopped herbs. Add coconut cream. Lastly, add cup of milk, mixed with cornflour. Simmer together for five minutes.
• Remove from heat. Can either be served with vegetable chunks in sauce, or pureed in a blender.
• Bring a saucepan of water to the boil and add the fettuccine. Boil for 10 minutes or until al dente. Drain and toss with yabbies or prawns. Serve in a deep bowl with a generous ladle of sauce mixture and serve.
• Garnish with a sprig of fresh herbs.

WHITEFISH GRENOBLE STYLE

Steps:

• Mix the salt, pepper, and garlic with the flour in a plate or pie plate. Pour milk into a separate pie plate and dip the fillets in milk, then dredge in the seasoned flour.
• Heat saute pan over medium heat. When hot, add 1 ounce clarified butter. Place fillets in pan, skin side down (**I always use skinless fish). Cook until golden brown, turn over and cook until done.
• Remove fillets onto a plate. While pan is still hot, wipe the pan out with a clean damp rag or paper towels. Place back on the stove. Add fresh butter; when it starts to brown add the Grenoble sauce and saute until heated, approximately 1-2 minutes. Pour the warmed Grenoble sauce over the fillets** and serve.
• **After reading the first review of this recipe I wanted to add a final note. The cookbook says to serve only 1 tablespoon of the Grenoble sauce over each fillet. That may help in making the dish more balanced, as opposed to using all of the sauce.

LOUISIANA CRAWFISH YA-YA PASTA

Steps:

• Bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer 5 minutes longer.
• Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining Cheddar cheese.