Crawfish Fettuccine


1/4 cup butter
1 cup onion, diced
1/2 cup green bell pepper, diced
1/4 cup celery, diced
2 cloves garlic, chopped
5 Tbsp flour
2 lbs frozen crawfish tails, thawed (do not drain)
2 Tbsp parsley, chopped
3/4 cup half and half
1 lb Velveeta cheese, cubed
1 lb fettuccine, cooked and drained (reserve some pasta water)
Cajun Seasoning, to taste


In a large skillet, melt butter over medium heat. Add onion, bell pepper, celery, and garlic. Cook until soft and translucent.

Mix in the flour and cook for about 3 minutes.

Add crawfish (with liquid), half and half, and parsley. Mix well and cook for 5-6 minutes.

Add the cubed Velveeta cheese and mix well, cooking until cheese is melted. Season to taste.

Add cooked Fettuccine and mix well. If mixture is too thick, add some pasta water to thin in, mix until it's creamy. It will thicken again slightly as it cools.

Serve with garlic bread!


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