Cajun Crawfish Fettuccine Recipe
This creamy, cheesy Cajun Crawfish Fettuccine is packed with flavor and southern charm. With juicy crawfish tails, rich sauce, and the holy trinity of Cajun cuisine, this dish is perfect for Sunday dinners or whenever you want to impress. Foolproof and full of flavor, it’ll have everyone coming back for seconds.
Print
Pin
Servings: 6
Calories: 610kcal
Equipment
- Large pot
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Whisk
- Measuring cups and spoons
Ingredients
For the Pasta:
- 1 pound fettuccine
- Pinch of salt
- Splash of oil
For the Sauce:
- 1 pound peeled crawfish tails
- 1 stick unsalted butter
- 1 large yellow onion chopped
- 1 green bell pepper diced
- 3 stalks celery finely chopped
- 5-6 garlic cloves minced
- 3 tbsp all-purpose flour
- 1 cup half-and-half
- 1 cup heavy cream
- 3/4 cup low sodium chicken stock
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan
- 2-3 tbsp Cajun seasoning
- Dash of hot sauce
- Salt and pepper to taste
- 4 green onions sliced
- Handful of fresh parsley chopped
Instructions
- Cook Pasta
- Bring a large pot of salted water to a boil.
- Add fettuccine and cook until slightly underdone (about 8 minutes).
- Reserve 1 cup of pasta water, then drain and toss pasta with a little oil. Set aside.
- Make Sauce
- Heat skillet over medium heat and melt butter.
- Add onion, bell pepper, and celery. Sauté for 6-7 minutes until soft.
- Add garlic and cook another minute.
- Stir in flour and cook for 2-3 minutes to make a light roux.
- Gradually whisk in chicken stock, then add cream and half-and-half. Simmer until thickened (about 5 minutes).
- Combine & Finish
- Season with Cajun seasoning, hot sauce, salt, and pepper.
- Stir in cheeses until melted.
- Fold in crawfish tails gently and cook for 2-3 minutes.
- Mix in cooked pasta and add reserved pasta water if needed for consistency.
- Top with green onions and parsley before serving.
Notes
Don't overcook the crawfish; they're already cooked and only need reheating.
For extra spice, add diced jalapeños or swap in pepper jack cheese.
Crawfish fettuccine tastes even better the next day—store leftovers in the fridge for up to 3 days.
Do not freeze this recipe as the sauce texture will change.
Nutrition
Calories: 610kcal | Carbohydrates: 48g | Protein: 26g | Fat: 36g | Cholesterol: 150mg | Sodium: 780mg | Potassium: 450mg | Fiber: 2g | Sugar: 5g