Crawfish Fettuccine I Recipe

Crawfish Fettuccine I Recipes

  • PREP 15 mins
  • COOK 1 hr 15 mins
  • READY IN 1 hr 30 mins


Original recipe makes 8 servings

  •  6 tablespoons butter
  •  1 large onion, chopped
  •  1 green bell pepper, chopped
  •  3 stalks celery, chopped
  •  1 clove garlic, minced
  •  1 tablespoon all-purpose flour
  •  1 pound peeled crawfish tails
  •  1 (8 ounce) package processed cheese food
  •  1 cup half-and-half cream
  •  2 teaspoons Cajun seasoning
  •  1 pinch cayenne pepper, or to taste
  •  1 pound dry fettuccine pasta
  •  1/2 cup grated Parmesan cheese


  1. Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish. Cover, and simmer for 15 to 20 minutes, stirring often.
  2. Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 20 minutes, stirring occasionally.
  3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  4. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese.
  5. Bake in a preheated oven for 20 minutes, or until hot and bubbly.
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