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Crawfish Fettuccine
Creamy Crawfish Fettuccine is spicy and cheesy with plenty of crawfish tails.
Course
Dinner, Main Dish
Cuisine
Southern
Keyword
cajun, Mardi Gras, pasta
Prep Time
15
minutes
minutes
Cook Time
18
minutes
minutes
Servings
6
servings
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
Calories:
632
kcal