Crawfish Fettuccini Recipe
- Butter – we use regular salted butter.
- Onion – the onion, red bell pepper, green onion, celery, and garlic cook together to form the vegetable base of the sauce.
- Red bell pepper
- Green onions
- Garlic – use fresh minced garlic if possible. The minced garlic from a jar works as well, but fresh garlic always has the best flavor.
- All-purpose flour – flour will be used to make a roux to thicken the sauce.
- Velveeta cheese – you’ll only need 8 ounces of Velveeta to add the nice cheese flavor and creamy texture to the sauce.
- Half and half – if needed, you can make half-and-half with half milk and half heavy cream, or use whole milk instead. Half-and-half adds a delicious, rich, creamy texture and flavor.
- Jalapeño – to make the pasta more spicy, add more jalapeño and include the seeds and the white ribs inside the pepper. To make it more mild, remove the seeds and white ribs, or leave out the jalapeño altogether.
- Fettuccine – you’ll only need 8 ounces of the fettuccine and most regular size boxes are 16 ounces. We don’t recommend using more than 8 ounces as it will throw off the balance between sauce and pasta.
- Frozen crawfish – be sure you’re using fully cooked crawfish that is prepared and ready to add to the recipe. Just thaw it and it will be perfect to add to the pasta dish.
How to Make the Crawfish Fettuccini Recipe
In a large pot or a Dutch oven, melt the butter over medium heat, then add the onion, red bell pepper, green onions, and celery and sauté until vegetables are tender. Add the minced garlic and jalapeño and cook 1 minute longer.
Stir in flour and cook for 2 minutes, stirring constantly.
Add the cheese, cream, and salt and cook until mixture is thickened and cheese is melted.
Be sure to stir the sauce often to prevent the mixture from burning.
While the sauce is cooking, boil the fettuccine according to package directions, then drain well. Stir the fettuccine and crawfish into the sauce mixture.
Where to Buy Frozen Crawfish
Can I Use Other Cheese?
If you’re not a fan of Velveeta, try using 8 ounces of sharp cheddar cheese instead. Add it to the sauce just as directed in the recipe. The flavor will be slightly different and the sauce may be a little less creamy, but it should work well.
How to Store Leftovers
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- 1 cup butter cubed
- 1 large onion peeled and chopped
- 1 medium bell red pepper seeded and chopped
- ½ cup sliced green onions
- 1 celery rib chopped
- 1 garlic clove peeled and minced
- 1/4 cup all-purpose flour
- 8 ounces Velveeta cheese cubed
- 1 cup half-and-half
- 1 tablespoon chopped jalapeno pepper
- 1/2 teaspoon salt
- 8 ounces fettuccine
- 1 1/2 pounds frozen cooked crawfish tails thawed
- In a large pot or a Dutch oven, melt the butter over medium heat then add the onion, red bell pepper, green onions, and celery and sauté until vegetables are tender. Add the minced garlic and jalapeno and cook 1 minute longer.
- Stir in flour and cook for 2 minutes, stirring constantly.
- Add the cheese, cream, and salt and cook until mixture is thickened and cheese is melted, stirring often to prevent the mixture from burning.
- While the sauce is cooking, boil the fettuccine according to package directions, then drain well.
- Stir the fettuccine and crawfish into the sauce mixture. Cook together, uncovered, over medium heat for about 3-5 minutes until hot.
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