Crawfish Fettucini ...p77

For those of you disturbed by the thought of eating a crustacean that goes by the name of "mudbug," crawls along the bottom of rivers, and builds rising mounds all across the wet south, you might find crawfish more appetizing when you learn that they rarely inhabit polluted waters.  So while you may disdain putting them into your mouth, don't disdain their indicator of the health of your muddy ditch.  And that sucking sound Ross Perot used to refer to?  Well, we know it's not related to NAFTA at all - just crawfish.  Y'all just better put up with those of us who love to chow down at a crawfish boil.

In this recipe, however, you won't have to shuck a thing, especially when you buy the pre-shucked, frozen crawfish that is pretty darned near readily available all over now (due to NAFTA of course).  I didn't happen to have fettucini noodles, so I substituted spaghetti noodles.

Ok, how many of you test spaghetti's "doneness" (al dente) the way I do?  When you throw it on the wall and it sticks, it's done?

           With one pound of crawfish and one stick of butter, what's not to enjoy?

Hardy Appetit!

CRAWFISH FETTUCINI

1 large onion
3 stalks celery
9 oz. Velveeta cheese, cut in cubes
1 small container 1/2 and 1/2
1 lb. crawfish
1 stick of butter
3 T flour *brown to make a cream sauce

Saute onion and celery in butter, add flour, then 1/2 & 1/2.  Add cubed cheese, let it melt.
Add crawfish.  If mixture is too thick, you may thin it with milk.  Serve over fettuccini noodles.