Description
Creamy Crawfish Fettuccine is a classic Southern comfort dish made with tender crawfish tails, rich cheese sauce, and perfectly cooked pasta. It’s hearty, flavorful, and perfect for family dinners or entertaining guests with a taste of Louisiana.
Ingredients
Scale
- 1 lb cooked crawfish tails (Louisiana crawfish preferred)
- 12 oz fettuccine noodles
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 1/2 cup heavy cream or half and half
- 8 oz Velveeta cheese (or cheddar for a sharper flavor)
- 1 tsp Cajun seasoning (Tony Chachere’s is our go-to)
- 1/4 tsp paprika
- Salt and pepper to taste
- 2 tbsp butter
- Chopped green onions and parsley (for garnish)
Instructions
- Boil the pasta: Cook fettuccine according to package directions. Drain and set aside.
- Build the flavor base: In a large skillet, melt butter over medium heat. Sauté onion, bell pepper, celery, and garlic until soft and fragrant—about 5 minutes.
- Make it creamy: Stir in mushroom soup, Rotel, and Velveeta. Stir gently until cheese is melted and smooth.
- Spice it up: Add in cream, Cajun seasoning, paprika, salt, and pepper. Let it simmer for 5 minutes.
- Fold in the crawfish: Gently stir in the crawfish tails. Heat through for 5–7 minutes without overcooking.
- Combine and serve: Toss with pasta. Garnish with parsley and green onions.
- Serve hot: Ideal with garlic bread and your favorite cold drink.
- Tip: A splash of Worcestershire sauce can take the flavor over the top.
Notes
- Louisiana crawfish = unbeatable flavor.
- You can sub in shrimp if crawfish isn’t available.
- Use low-fat alternatives for a lighter version.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner, Main Course
- Cuisine: Cajun, Southern