TECHE VALLEY SEAFOOD

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Purchase our Crawfish Puree' at your local associated food store.  Click here for a list of stores.

 

 

We want to give a special thanks to Taste of the South magazine.  We are extremely pleased to be featured in the February-March 2008 issue.  Please click picture below to view the full article.

 

 

 

Crawfish Fettuccini

 
1/2 Stick of margarine
1 Lg. onion chopped
1 Sm. bell pepper chopped
2 celery stalks chopped
1 lb. Louisiana crawfish tails
8 ozs. of crawfish puree'
1/2 can of celery soup
1/2 can of rotel
16 ozs. Velveta cheese
1 Lg. bag of broad noddles
   

Saute' vegetables in margarine.  Add crawfish tails and crawfish puree, cook until well blended.  Add celery soup and rotel.  Add Velveta cheese.  Cook noodles separately in boiling water.  Drain and add to mixture and mix well.  Bake at 350 for 30 min.

   

 

 
 
Louisiana Crawfish Cake, made
with Teche Valley crawfish puree'.
Sold at your local Winn Dixie.
 
 
 
Also Try Our
 
Frozen Whole Boil Crawfish
 
 
Order with
www.cajungrocer.com
 
 
 

Copyright 2007 - Teche Valley Seafood, Inc. - All rights reserved.