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Baton Rouge, Louisiana
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Chef KD's crawfish fettucine

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BATON ROUGE - Chef KD showed us how to make his crawfish fettucine for Tasty Tuesday today on News 2 at 4.

Here's what you need for this dish:

INGREDIENTS - 

1 lb. crawfish tails (room temperature)
8 oz. fettuccine
½ c. Guidry's (chopped onions, garlic and celery)
(process in food processor until fine)
2 T. butter
½ c. milk
8 oz. cream cheese
1 t. Tony Chachere's
½ c. grated Parmesan cheese
¼ t. granulated garlic
¼ t. salt
¼ c. thinly sliced green onion tops

COOKING DIRECTONS - 

Cook fettuccine and drain well.

Place butter and pureed seasoning into a skillet. Simmer on medium heat adding small amounts of water as needed if it starts to stick.

Cook until creamy. Do not brown puree.

Add milk, cream cheese and spices. Heat until smooth.

Add crawfish tails and cook for a couple of minutes more.

Return cooked fettuccine to skillet and stir with sauce and grated parmesan cheese.

Serve topped with green onions.

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