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.
This recipe was delicious! I made it tonight for my son’s 21st birthday. Had a green salad and Texas toast on the side with Iced tea to drink. Everyone loved it! This will definitely be in my cooking rotation.
Made this recipe with a couple modifications for gluten free. Turned out great
Simply delicious!!
American Cheese.
I have made this several times with shrimp, crawfish and crabmeat. It was delicious every single time!!
I want to try this but I am surprised there are no nutrition facts for this recipe anywhere.
Excellent combination of ingredients which allowed the flavor of leftover boiled crawfish to shine! Was looking for a recipe that did NOT use canned soup – i made a great choice. I used regular Velveeta and used about 6-7 ozs. Also stretched the recipe with extra half and half, butter and flour to use 1.5 lbs of leftover boiled crawish.
Amazing! My daughter had to make it for my grandbaby it was such a hit. I loved everything about it. I’m making it today for my son’s graduation.
Perfect! Followed the recipe except I added more crawfish
Thank you
Hello
Thank you for your many wonderful recipes. This looks just so delicious, but if I’m not able to get Velveeta in my country what could I possibly use instead?
Best regards from Denmark
Aino 🙂