Makes 10 to 12 servings There’s nothing like live music to energize an occasion. Helen Waddle of Shreveport, Louisiana, asked a friend to play piano for her 50th anniversary party. If you don’t have a musical friend, ask around for a referral. And there’s always Craigslist or nextdoor.com. From string duos to dance DJs to bluegrass bands, if musicians are near you, they’re probably online. Be sure to check any musician’s references to avoid surprises. And if the budget is tight, a community quartet, church choir, or talented music student might be the solution.
¾ cup (1 ½ sticks) butter
1 green bell pepper, chopped
4 cloves garlic, crushed
5 or 6 green onions, chopped (¼ pound)
⅓ cup all-purpose flour
½ cup water
2 pounds crawfish tail meat or 2 ½ pounds shrimp, peeled
¼ cup chopped fresh parsley
18 ounces fettuccine pasta*
1 pound Mexican processed cheese spread, cut into cubes
1 pint half-and-half
Salt and ground black pepper, to taste
Parmesan cheese, to taste
Preheat the oven to 350 degrees. Grease a 5- to 6-quart baking dish. Bring a large pot of salted water to a boil over high heat.
In a large skillet over medium heat, melt the butter and add the bell pepper, garlic, and green onions. Cook until the pepper begins to soften, about 10 minutes. Stir in the flour. Add the water, reduce the heat to low, and simmer for about 5 minutes. Add the crawfish and parsley. Cook, stirring frequently, for about 15 minutes.
Add the pasta to the boiling water and cook for 2 minutes less than the package directions. Drain.
Add the cheese, half-and-half, salt, and pepper to the skillet. Add the pasta to the sauce and mix well. (The sauce will appear thin but the noodles will absorb it.)
Pour the mixture into the baking dish and top with Parmesan cheese. Bake for 20 to 25 minutes, until hot and bubbly.
Makes 10 to 12 servings
*If you can find spinach fettuccini, swap out half of the regular for a more colorful dish.