Serves: 4
Total Calories: 527

1 package rotini (spiral) pasta
1 stick butter or margarine
1 bunch green onion, chopped
1 medium yellow onion, chopped
1 teaspoon minced garlic
1 (1-pound) package crawfish tails
1 pint half and half
6 ounces Monterey Jack cheese
1 salt, black pepper, and red pepper to taste
1 Parmesan cheese (optional)

Prepare pasta according to package directions. Drain and set aside to cool. In a large nonstick skillet, melt butter. Add onions and garlic; sauté approximately 3 minutes. Add crawfish and sauté another 3 minutes. Reduce heat to medium and add half-and-half. Reduce heat to low and add slices of jalapeño-Jack cheese to the sauce. Stir sauce frequently until cheese is thoroughly melted (sauce will be slightly lumpy). Season to taste, but go lightly with pepper; the alapeños in the cheese make the sauce very spicy.

In a large casserole dish, combine drained, cooked pasta and crawfish sauce. Sprinkle with Parmesan cheese and serve while hot. (Can be prepared ahead and reheated in oven at 350°.)

Nutritional Facts:

Serves: 4
Total Calories: 527
Calories from Fat: 442

More Recipes from the Best of the Best from the Deep South Cookbook Cookbook:
Chicketti
Baked Spaghetti
Spaghetti Carbonara
Creole Shrimp Spaghetti
Oyster Spaghetti
Seagrove Shrimp
Sunday Night Show-off
Crawfish Fettuccine
Spicy Crawfish Pasta
Crab and Shrimp Lasagna
Lasagna
Gourmet Noodles
Spinach Stuffed Manicotti
Manicotti
Football Casserole
Catahoula Dirty Rice
Shrimp and Rice Casserole
Stuffed Peppers with Shrimp and Rice
Stuffed Bell Peppers
Stir-Fry Chicken, Broccoli, and Rice
First Place Chicken Casserole
Chicken and Sausage Casserole
Chicken and Sausage Jambalaya
J. C.’s Creole Jambalaya
Red Beans and Rice
Sausage, Red Beans, and Rice Casserole
Broccoli-Chicken-Ham Pizza