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Crawfish Fettuccine Recipe

Crawfish Fettuccine Recipe photo by Taste of Home

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I have lived in this close-knit community all my life and enjoy cooking Cajun dishes, especially those with seafood. Along with a green salad and garlic bread, this dish is great for family gatherings. The recipe can easily be doubled to serve a larger group, and if you’d like it less spicy, remove the seeds from the jalapeno before chopping it.

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Crawfish Fettuccine Recipe

Prep: 30 min. Cook: 30 min.

Yield: 8 Servings

30 30 60

Ingredients

1 large onion, chopped
1 medium sweet red pepper, chopped
2/3 cup sliced green onions
1 celery rib, chopped
1-1/4 cups butter, cubed
1 garlic clove, minced
1/4 cup all-purpose flour
8 ounces process cheese (Velveeta), cubed
1 cup half-and-half cream
1 tablespoon chopped jalapeno pepper
1/2 teaspoon salt
8 ounces uncooked fettuccine
1-1/2 pounds frozen cooked crawfish tails, thawed or cooked medium shrimp, peeled and deveined

Directions

In a Dutch oven, saute the onion, red pepper, green onions and celery in butter for 5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in flour until blended; cook and stir for 2 minutes. Add the cheese, cream, jalapeno and salt; cook and stir for 10 minutes or until mixture is thickened and cheese is melted.
Meanwhile, cook fettuccine according to package directions; drain. Stir fettuccine and crawfish into the vegetable mixture. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally. Yield: 8 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Crawfish Fettuccine in Country December/January 2006, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Crawfish Fettuccine

Crawfish Fettuccine

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Reviewed on Apr. 15, 2013 by Braylei5

I live in Louisiana, and this recipe is really a "taste of home".

Reviewed on Feb. 10, 2013 by Debi7230

We made this for a bikers pot luck and I received great reviews. Crawfish were hard to find so we used langoustine lobster tails and it was great!

Reviewed on Jun. 25, 2012 by kimstokes1130

Awesome recipe!Tastes like a dish you would get at a fine cajun restaurant! I use 2lbs. crawfish instead of 1 1/2lbs.

Reviewed on Feb. 17, 2012 by rbgirl

This recipe was delicious! I thought the butter was alot but the sauce ended up so thick and creamy and not overly cheesy that we though it could be served with crackers as a dip!

Reviewed on Mar. 07, 2009 by sjbas10

Reviewed on Feb. 19, 2008 by Videgark

This is so good!!!! My husband takes leftovers to work.