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Crawfish Fettuccine Recipe

Crawfish Fettuccine Recipe

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. YIELD: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.

Reviews for Crawfish Fettuccine

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KristineChayes User ID: 1441542 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 User ID: 6034953 228895
Reviewed Jul. 3, 2015

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

crazymomma02 User ID: 7547348 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 User ID: 7225981 207253
Reviewed Apr. 15, 2013

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

Debi7230 User ID: 3863876 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 User ID: 6184991 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 User ID: 6171707 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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