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.
No crawfish? You could easily substitute shrimp in this recipe.
Rich, Creamy, Cheesy Texture
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.
How To Make Spicy
To add a little spice, I use Cajun or Creole seasoning. Tony Chachere’s is my favorite. The seasoning just adds a little heat. If you want more, add 1/4 to 1/2 teapsoon of cayenne pepper and/or serve with TABASCO Sauce.
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More Mardi Gras Recipes
- Beignets
- Hot Muffaletta Dip
- Slow Cooker Jambalaya
- Mardi Gras Pasta
- Shrimp Etouffee
- Seafood Gumbo
- Creole Potato Salad
Crawfish Fettuccine
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
Loved it!!!! No changes were made and it was awesome!
I added two cups of milk and it was still too cheesy for us. I think skipping the velveta cheese would be nice. Also more Tony’s! I will try again and tweak it.
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.
Can this be made ahead of time and frozen?
Delicious! I left out the cheese and sour cream for a slightly healthier recipe, and it was still wonderful!
I also use asparagus instead of celery, it worked out great!
Really good recipe! Everyone enjoyed it. Did not make any modifications.
One of my favorite recipes. Delicious!
I improvised a little and used stuffed shells. It’s amazing!
Delicious recipe! I added smoked sin dried tomatoes
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!