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Crawfish Fettuccine Recipe

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3.9 from 84 reviews

This Crawfish Fettuccine recipe combines tender crawfish with a creamy, cheesy Cajun sauce served over al dente fettuccine. A flavorful blend of bell pepper, celery, onion, garlic, and Cajun seasoning creates a rich and comforting dish perfect for seafood lovers craving a taste of Louisiana.

Ingredients

Pasta

  • 1 16-oz pack fettuccine

Sauce and Vegetables

  • 1/2 cup unsalted butter
  • 1/2 red bell pepper, chopped
  • 1 celery stalk, chopped
  • 1 onion, chopped
  • 6 garlic cloves, minced

Crawfish and Seasonings

  • 1 lb frozen crawfish, thawed
  • 2 tsp Cajun seasoning
  • 1/2 tsp ground black pepper

Thickening and Dairy

  • 3 tbsp all-purpose flour
  • 3/4 cup half and half
  • 1/2 cup sour cream
  • 4 oz Velveeta cheese, cubed
  • 2/3 cup parmesan cheese, freshly grated

Garnish

  • 2 green onions, sliced
  • 2 tbsp freshly chopped parsley

Instructions

  1. Prepare Ingredients: Gather all the ingredients needed for the crawfish fettuccine to ensure a smooth cooking process.
  2. Cook Pasta: Boil the fettuccine according to the package instructions until al dente. Drain well and set aside to be combined later with the sauce.
  3. Sauté Vegetables: In a Dutch oven over medium heat, melt the butter. Add the chopped red bell pepper, celery, and onion, cooking for about 5 minutes until the vegetables soften.
  4. Add Garlic: Stir in minced garlic and cook for an additional few minutes to release its flavor without burning.
  5. Cook Crawfish: Add the thawed crawfish along with the Cajun seasoning and black pepper. Cook for 3 minutes until the crawfish is heated through and infused with the seasoning.
  6. Incorporate Flour: Sprinkle in the all-purpose flour, stirring continuously for one minute to combine and begin thickening the sauce.
  7. Add Half and Half: Slowly pour in the half and half while stirring, then bring the sauce to a gentle simmer. Stir frequently to avoid lumps and ensure a smooth consistency.
  8. Melt Cheeses: Add the sour cream, Velveeta cubes, and freshly grated parmesan. Continue stirring until all the cheese melts fully into a creamy sauce.
  9. Combine Pasta and Garnish: Add the cooked fettuccine, sliced green onions, and chopped parsley to the sauce. Toss everything until the pasta is fully coated with the cheesy crawfish sauce.
  10. Serve: Remove from heat and plate the dish immediately. Enjoy your flavorful Cajun crawfish fettuccine while hot!

Notes

  • Thaw frozen crawfish completely before cooking for best texture and even heating.
  • Use freshly grated parmesan for better melt and flavor.
  • You can adjust the amount of Cajun seasoning to your preferred spice level.
  • For a lighter dish, substitute half and half with whole milk, but the sauce may be less creamy.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://justsosavory.com/crawfish-fettuccine-recipe/