Crawfish Fettuccine
Transport your taste buds straight to Louisiana with this rich and indulgent Crawfish Fettuccine recipe, a perfect fusion of creamy, cheesy goodness and bold Cajun flavors. Tender fettuccine is coated in a luscious sauce made with sharp cheddar and Parmesan cheeses, complemented by the zesty kick of Cajun and Creole seasonings. Juicy, succulent crawfish tails—preferably the sweet, plump variety from Louisiana—are the star of the dish, simmered with a classic trinity of onion, bell pepper, and celery for authentic Southern charm. Finished with a hint of hot sauce and garnished with fresh green onions and parsley, this dish is a comforting, crowd-pleasing favorite that’s perfect for weeknight dinners or special occasions. Ready in just 45 minutes, this recipe is an irresistible treat for seafood and pasta lovers alike!
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 6 tablespoons Butter
- 1 cup Yellow onion, finely chopped
- 1 cup Green bell pepper, finely chopped
- 1 cup Celery, finely chopped
- 4 cloves Garlic, minced
- 1 pound Crawfish tails (cooked and peeled, preferably Louisiana crawfish)
- 1.5 teaspoons Cajun seasoning
- 1 teaspoon Creole seasoning
- 3 tablespoons All-purpose flour
- 2 cups Half-and-half
- 1 cup Chicken or seafood stock
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Hot sauce
- 3 tablespoons Green onions, sliced (for garnish)
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package directions until al dente. Drain and set aside.
In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion, bell pepper, and celery. Sauté for 5 minutes until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the crawfish tails, Cajun seasoning, and Creole seasoning. Cook for 3-4 minutes to warm through and allow the flavors to meld.
Sprinkle the flour over the crawfish mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the half-and-half and chicken or seafood stock. Cook, stirring constantly, until the mixture thickens, about 5-7 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese, grated Parmesan cheese, and hot sauce. Stir until the cheeses are fully melted and the sauce is smooth.
Season the sauce with salt and black pepper to taste.
Add the cooked and drained fettuccine to the skillet, tossing to coat the pasta evenly in the sauce.
Remove from heat and garnish with sliced green onions and chopped parsley.
Serve immediately while warm and creamy. Enjoy your homemade Crawfish Fettuccine!
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 918 mg | 40% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.0 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 494 mg | 38% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 535 mg | 11% | |
*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.
