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Crawfish Fettuccine

Creamy Crawfish Fettuccine


Creamy Crawfish Fettuccine is spicy and cheesy with plenty of crawfish tails. It’s probably my favorite way to eat crawfish. Crawfish Etouffee Balls are a close second.

You’ll need a pound of frozen crawfish tail meat for this recipe. It can be hard to find in some areas, but quite a few specialty grocery stores carry it.

Creamy Crawfish Fettuccine- perfect fro Mardi Gras!


No crawfish? You could easily substitute shrimp in this recipe.

Creamy Crawfish Fettuccine- a must for Mardi Gras!


Velveeta cheese makes this Crawfish Fettuccine super creamy and cheesy. I know some people balk at using Velveeta, but it really works in this recipe.

Sour cream and half-and-half add even more richness. This is a truly indulgent pasta dish. The kind you make only for special occasions. Like Mardi Gras. Double the recipe and make a huge batch for a Mardi Gras party.

Creamy Crawfish Fettuccine- a must for Mardi Gras!


To add a little spice, I use Cajun seasoning. Tony Chachere’s is my favorite.

Creamy Crawfish Fettuccine


Creamy Crawfish Fettuccine- a must for Mardi Gras!


Creamy Crawfish Fettuccine


Creamy Crawfish Fettuccine

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Creamy Crawfish Fettuccine

Crawfish Fettuccine

SERVINGS: 6 servings


  • 1 (16-ounce) package fettuccine
  • 1 stick butter (1/2 cup)
  • 1/2 red bell pepper, chopped
  • 1 celery stalk, chopped
  • 1 yellow onion, chopped
  • 6 garlic cloves, minced
  • 1 pound frozen crawfish meat, defrosted
  • 2 teaspoons Cajun seasoning, I use 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 chopped fresh parsley


  • Cook pasta according to package directions. Drain and set aside.
  • While pasta cooks, melt butter over medium heat in a Dutch oven. Add red bell pepper, celery, and onion. Cook until soft, about 5 to 7 minutes.
  • Add garlic and cook 2 more minutes.
  • Add crawfish (along with any liquid in the bag), Cajun seasoning, and black pepper and cook 2 to 3 minutes.
  • Sprinkle flour over crawfish mixture. Stir and cook 1 minute.
  • Stir in half-and-half. Cook until mixture comes to a simmer.
  • Add Velveeta, sour cream, and Parmesan cheese and cook over medium heat until cheese is melted.
  • Stir in cooked pasta, green onions, and parsley. Serve.

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32 thoughts on “Crawfish Fettuccine”

  1. I did this dish and my family loved it, but I couldn’t tell them it was crawfish yet. I’ve got to let them try it again and then I tell. Yo don’t know this bunch.

  2. Delicious! I left out the cheese and sour cream for a slightly healthier recipe, and it was still wonderful!

  3. Kristin Brown

    I made this tonight…AMAZING. I was out of cheese (surprisingly) so I subbed in 1/2 block of cream cheese. Also, I did not have any sour cream (surprising, once again) so I used 1/2 cup of plain Greek yogurt. I like crawfish, but this was my first time using it in a dish at home. 5/5 all the way! Thank you for making family dinner delicious!

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