Brenda's Crawfish Fettuccine

6 servings Prep: 20 m Cook: 45 m Total: 1 h 5 m Intermediate
5.0/5 (18)
Brenda's Crawfish Fettuccine
Rich and creamy crawfish fettuccine with Velveeta cheese and half and half, baked until bubbly. This Cajun comfort food classic combines sweet Louisiana crawfish tails with pasta in a velvety cheese sauce that’s perfect for feeding a crowd.

Ingredients

6 servings
  • 1 medium onion, chopped
  • 1 stick margarine
  • 1 celery rib, chopped
  • 4 tbsp flour
  • 1 pound crawfish tails
  • 1 pint half and half
  • 8 oz Velveeta cheese
  • 12 ounces fettuccine
  • Cajun Seasoning to taste

Step-by-Step Instructions

  1. Cook the fettuccine according to package directions until al dente. Drain and set aside.
  2. While pasta cooks, sauté the chopped onions and celery in margarine over medium heat until softened, about 5-7 minutes.
  3. Add flour gradually to the vegetables, stirring constantly to form a blonde roux, cooking for 2-3 minutes.
  4. Slowly stir in the half and half, then add the Velveeta cheese. Continue stirring over medium-low heat until the cheese is completely melted and sauce is smooth.
  5. Add crawfish tails and simmer for approximately 25 minutes, stirring frequently. Season to taste with Cajun seasoning.
  6. Preheat oven to 350°F.
  7. Fold the cooked and drained fettuccine into the crawfish mixture until well combined.
  8. Pour into a 2 quart casserole dish. Bake uncovered for 20 minutes at 350°F until bubbly around the edges.

Common Problems and Solutions

Q: Why is my sauce grainy or separated?

A: Make sure to add the half and half gradually and keep the heat at medium-low when melting the cheese. Too high heat can cause the dairy to separate. Stir constantly and be patient.

Q: Can I make this ahead?

A: Yes! Prepare through step 7, cover and refrigerate up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed, adding 5-10 minutes if needed.

Q: My pasta seems dry after baking - what happened?

A: The pasta may have been overcooked initially or the sauce too thick. Make sure to cook pasta just to al dente, and if the sauce seems thick before baking, add a splash more half and half.

Tips and Techniques

Don’t skip the simmering time for the crawfish - this allows the flavors to meld and the crawfish to release their sweet flavor into the sauce. For extra richness, dot the top with butter before baking.

Ingredient Substitutions

  • crawfish tails: cooked shrimp, peeled and deveined
  • Velveeta cheese: 8 oz cream cheese plus 1 cup shredded sharp cheddar
  • half and half: whole milk or evaporated milk
  • fettuccine: penne, rotini, or any pasta shape

Equipment Needed

  • Large pot for boiling pasta
  • Large skillet or sauté pan
  • 2 quart casserole dish
  • Wooden spoon for stirring

Historical Context

Crawfish pasta dishes became popular in Louisiana in the 1980s and 90s as Cajun cuisine evolved to incorporate Italian-American influences. This style of baked crawfish fettuccine is now a staple at South Louisiana potlucks and family reunions.