Crawfish Fettuccine Recipe
Crawfish Fettuccine Recipe photo by Taste of Home
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Crawfish Fettuccine Recipe

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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. —Carolyn Lejeune, Welsh, Louisiana
TOTAL TIME: Prep: 30 min. Cook: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 30 min.
MAKES: 8 servings


  • 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


  1. 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.
  2. 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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KristineChayes 249736
Reviewed Jun. 23, 2016

"I've made this dish several times over the years and it is very tasty. I use shrimp instead of crawfish. I also use Pepper Jack cheese instead of Velveeta (because I have an allergy to Annatto, the dye used in Velveeta). An excellent casserole!"

Not_Spacy 228895
Reviewed Jul. 3, 2015

"Good, but needed some acid to cut the creaminess."

crazymomma02 149476
Reviewed Dec. 19, 2013

"This is so good! Crawfish can get expensive so sometimes i use shrimp or i combine crawfish and shrimp. I've made this recipe several times and the only thing i change is i only use about 1 cup of butter."

Braylei5 207253
Reviewed Apr. 15, 2013

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

Debi7230 63693
Reviewed Feb. 10, 2013

"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!"

kimstokes1130 63690
Reviewed Jun. 25, 2012

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

rbgirl 135165
Reviewed Feb. 17, 2012

"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!"

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