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Shrimp FettucciniIt’s still Lent, which means you’re probably looking for a good seafood recipe to serve on Fridays. Here is a classic Louisiana dish from The Cabin Restaurant, served with fresh Gulf Shrimp, that is sure to satisfy your taste buds. Enjoy!


3 sticks Butter
3 ribs Celery chopped
1/4 cup Flour
3 cups Half & half
1/4 cup Minced jalapeno
1 1 lb. pkg. fettuccine
3 med. Onions, chopped
2 Bell peppers, chopped
3 lbs. Shrimp or crawfish tails
4 cloves Garlic mashed
12 oz. Grated cheddar cheese
Grated parmesan cheese
Sauté the onion, celery, and bell pepp er in the butter for
20 minutes


Add the 1/4 cup flour and cook, stirring frequently for 15 minutes

Add the shrimp or crawfish and continue cooking for 15 minutes

Slowly stir in the half and half while cooking, and then stir in the cheese. Stir and cook till the cheese is completely melted.

Add the minced jalapeno and the garlic, season to taste

Cook the fettuccine as directed and stir all together

Pour into two well buttered 9×13 glass dishes. Top with a sprinkle of parmesan cheese. Bake at 350 for 20 minutes. Top with freshly chopped scallions and freshly grated parmesan. Serve with a dry white wine and a fresh baguette of french bread.