NEXT RECIPE >

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

Crawfish Fettuccine Recipe

Read Reviews
5 7 8
Publisher Photo
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

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

Nutritional Facts

1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Directions

  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.


Reviews for Crawfish Fettuccine

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
KristineChayes
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!"

MY REVIEW
Not_Spacy
Reviewed Jul. 3, 2015

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

MY REVIEW
crazymomma02
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."

MY REVIEW
Braylei5
Reviewed Apr. 15, 2013

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

MY REVIEW
Debi7230
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!"

MY REVIEW
kimstokes1130
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."

MY REVIEW
rbgirl
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!"

Loading Image