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Homemade Crawfish Fettuccine photo

Crawfish Fettuccine

A creamy, Cajun-spiced crawfish fettuccine with tender vegetables and a cheesy sauce.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 6 servings

Equipment

  • Large Pot
  • Dutch oven or large skillet
  • Colander
  • Measuring Spoons
  • Measuring Cups
  • Wooden Spoon or Spatula

Ingredients
  

  • 1 (16-ounce) package fettuccine
  • 1 stick (1/2 cup) butter
  • 1/2 red bell pepper chopped
  • 1 stalk celery chopped
  • 1 yellow onion chopped
  • 6 cloves garlic minced
  • 1 pound frozen crawfish meat defrosted
  • 2 teaspoons Cajun seasoning such as Tony Chachere’s
  • 1/2 teaspoon black pepper
  • 3 tablespoons flour
  • 3/4 cup half-and-half
  • 4 ounces Velveeta cut into cubes
  • 1/2 cup sour cream
  • 2/3 cup freshly grated Parmesan cheese
  • 2 green onions green parts sliced
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Cook the fettuccine according to package directions in a large pot of salted boiling water until al dente; drain and set aside.
  • While the pasta cooks, melt the butter in a Dutch oven or large skillet over medium heat.
  • Add the chopped red bell pepper, celery, and yellow onion; cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
  • Add the minced garlic and cook for about 2 minutes until fragrant.
  • Stir in the defrosted crawfish (including any liquid from the bag), the Cajun seasoning, and the black pepper; cook 2 to 3 minutes to heat through.
  • Sprinkle the flour over the crawfish mixture and stir constantly for 1 minute to cook the flour.
  • Slowly pour in the half-and-half while stirring and bring the mixture to a simmer.
  • Add the cubed Velveeta, sour cream, and grated Parmesan; cook over medium heat, stirring, until all the cheese is melted and the sauce is smooth.
  • Toss the cooked fettuccine into the sauce until evenly coated, then stir in the sliced green onion greens and chopped parsley; serve immediately.

Notes

  • Use thawed crawfish and include any juices for extra flavor.
  • Half-and-half can be swapped for heavy cream for a richer sauce.
  • Adjust Cajun seasoning to taste for more or less heat.
  • Cut Velveeta into small cubes to help it melt quickly.