Creamy Crawfish Fettuccine will be spicy and cheesy with a lot of crawfish tails. It’s most likely my favorite solution to eat crawfish.
You’ll require a pound of iced crawfish tail meats for this formula. It could be difficult to find in some places, but a number of specialty food markets carry it.
No crawfish? You can easily replace shrimp with this recipe.
Velveeta cheese can make this Crawfish Fettuccine very creamy and cheesy. I understand some individuals balk at making use of Velveeta, but it surely works with this recipe.
Sour lotion and half-and-half include a lot more richness. This can be a really indulgent pasta meal. The type you make limited to special events. Like Mardi Gras. Twice the formula and create a huge batch for any Mardi Gras celebration.
- 1 (16-ounce) package fettuccine
- 1 stick butter (1/2 cup)
- 1/2 red bell pepper, chopped
- 1 celery stalk, chopped
- 1 yellow onion, chopped
- 6 garlic cloves, minced
- 1 pound frozen crawfish meat, defrosted
- 2 teaspoons Cajun seasoning, I use Tony Chachere’s
- 1/2 teaspoon black pepper
- 3 tablespoons flour
- 3/4 cup half-and-half
- 4 ounces Velveeta, cut into cubes
- 1/2 cup sour cream
- 2/3 cup freshly grated Parmesan cheese
- 2 green onions, green parts sliced
- 2 tablespoons chopped fresh parsley
- Cook pasta according to package directions. Drain and set aside.
- While pasta cooks, melt butter over medium heat in a Dutch oven. Add red bell pepper, celery, and onion. Cook until soft, about 5 to 7 minutes.
- Add garlic and cook 2 more minutes.
- Add crawfish (along with any liquid in the bag), Cajun seasoning, and black pepper and cook 2 to 3 minutes.
- Sprinkle flour over crawfish mixture. Stir and cook 1 minute.
- Stir in half-and-half. Cook until mixture comes to a simmer.
- Add Velveeta, sour cream, and Parmesan cheese and cook over medium heat until cheese is melted.
- Stir in cooked pasta, green onions, and parsley. Serve.