Not-So-Cheesy Crawfish Fettuccini

  • Yield : 10
  • Servings : 10
  • Prep Time : 15m
  • Cook Time : 60m
  • Ready In : 1:15 h
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We have always loved crawfish fettuccini but didn’t quite care for all the cheese. It seemed to make it too thick and sometimes too dry. The changes I made also stretches the serving quite a bit.


  • 2 pounds Louisiana crawfish
  • 1 stick butter
  • 2 onions
  • 2 bell peppers
  • 1 stalk celery
  • 2 cloves garlic
  • 1 can cream of mushroom soup
  • 1 can cream of shrimp soup
  • 1 pint half and half
  • 1 pound Mexican Velveeta, cut in cubes
  • 1 cup grated parmesan cheese


Step 1

Sauté vegetables in butter until soft. Add half & half, adding a little at a time while thickens.

Step 2

Add cream of mushroom and cream of shrimp. Cook on low about 10 min.

Step 3

Add crawfish. Cook about 20 min stirring as needed.

Step 4

Add Velveeta cheese and cook until all melted about 10 min (you can add milk to adjust thickness).

Step 5

Add cooked noodles and mix.

Leave it juicy after if sits the sauce will stick to noodles and stay creamy.

Step 6

Mix in the cup of parmesan cheese, keep fire on low for about 10 minutes, stirring so it doesn't stick. Do not bake.

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