Crawfish Fettuccine I Recipe

Name: Crawfish Fettuccine I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

983

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 tablespoons butter, 1 large onion, chopped, 1 green bell pepper, chopped, 3 stalks celery, chopped, and more.

Yes, Crawfish Fettuccine I falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crawfish Fettuccine I

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions