Cajun Crawfish and Andouille Fettuccine
Dive into a flavorful bowl of Cajun Crawfish and Andouille Fettuccine, a Louisiana-inspired pasta dish that’s rich, creamy, and packed with southern charm. This recipe combines tender crawfish tails and smoky andouille sausage with a luscious Parmesan cream sauce spiced with Cajun seasoning and paprika. Sautéed aromatics like onions, bell peppers, and celery bring depth and traditional Creole flavors, while fettuccine pasta serves as the perfect base to soak up all that velvety goodness. Finished with a vibrant sprinkle of green onions and parsley, this hearty meal is ideal for weeknight dinners or as a show-stopping dish for entertaining. Prepare to be transported to the bayou with every bite of this irresistible Cajun pasta perfection!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 12 ounces andouille sausage
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 celery stalk, diced
- 4 garlic cloves, minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 pound crawfish tails (peeled, cooked)
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 1 pound cooked fettuccine pasta
- 2 green onions, sliced
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Cook the fettuccine according to the package instructions, drain, and set aside.
Slice the andouille sausage into thin rounds and set them aside.
In a large skillet, melt the butter over medium heat.
Add the andouille sausage to the skillet and sauté for 3-4 minutes until browned. Remove the sausage with a slotted spoon and set aside.
In the same skillet, add the diced onion, green bell pepper, and celery. Sauté for 5 minutes until the vegetables are softened.
Stir in the minced garlic, Cajun seasoning, and paprika. Cook for 1-2 minutes until fragrant.
Add the crawfish tails to the skillet and stir to combine. Cook for 2-3 minutes, ensuring the crawfish is heated through.
Pour in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat and let it cook for 5 minutes, stirring occasionally.
Stir in the grated Parmesan cheese and let it melt into the sauce.
Return the cooked andouille sausage to the skillet and toss everything to combine.
Add the cooked fettuccine to the skillet, and gently toss the pasta in the sauce until well coated.
Season with salt and black pepper to taste.
Garnish with sliced green onions and chopped parsley before serving.
Nutrition Facts
Calories |
1146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 1777 mg | 77% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.5 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 341 mg | 26% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 753 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
