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Crawfish Fettuccine

 Crawfish Fettuccine
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
8 ServingsPrep: 30 min. Cook: 30 min.

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 King Arthur Unbleached 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,

2 of 2

Crawfish Fettuccine (continued)

Directions (continued)

  • uncovered, over medium heat for 10 minutes or until heated through,
  • stirring occasionally. Yield: 8 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.