Classic Crawfish Fettuccini

6 servings Prep: 15 m Cook: 35 m Total: 50 m Intermediate
5.0/5 (5)
Classic Crawfish Fettuccini
Classic Louisiana crawfish fettuccini with butter-sautéed trinity, crawfish tails, and a creamy three-cheese sauce. This rich casserole is comfort food at its finest—baked until golden and bubbly. From Mawmaw’s kitchen, it’s a meal by itself.

Ingredients

6 servings
  • 1 stick butter
  • 1 lb crawfish
  • 1/2 small box of Kraft w/peppers cheese
  • 1 pint half and half
  • 1 (8 ounce) package Mozzarella cheese
  • 2 celery stalks, chopped
  • Garlic, chopped, to taste
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1/2 box Fettucini noodles

Step-by-Step Instructions

  1. Boil and drain fettuccini noodles according to package directions. Sauté bell pepper, celery, onion, and garlic in the butter over medium heat until vegetables are soft, about 8-10 minutes. Add the crawfish. Stir in only 2/3 of the pint of Half ’n Half milk and the Kraft cheese. Cook on low until all cheese is melted, stirring occasionally, about 5-7 minutes.
  2. Preheat oven to 350°F. Butter a 2 1/2 qt. casserole dish and add noodles, top with crawfish mixture. Add to the top the shredded Mozzarella cheese and then pour the remaining half ’n half over everything.
  3. Bake at 350°F for 20-25 minutes until the cheese is browned and bubbly. A meal by itself with salad and cornbread.

Common Problems and Solutions

Q: Why is my sauce grainy or separated?

A: Make sure to cook on low heat once you add the cheese. High heat can cause the dairy to separate. Stir frequently and be patient—it takes a few minutes for the cheese to fully melt and create a smooth sauce.

Q: Can I use fresh crawfish instead of frozen tails?

A: Absolutely! If using live crawfish, boil them first, peel the tails, and use about 1 lb of tail meat. You can even use some of the fat from the heads for extra flavor—just add it when you sauté the vegetables.

Tips and Techniques

Don’t overcook the pasta initially since it will continue cooking in the oven. Aim for just under al dente when boiling. For extra richness, save a couple tablespoons of the pasta water to add to the cheese sauce if it seems too thick.

Ingredient Substitutions

  • crawfish: shrimp or lump crabmeat
  • Kraft cheese w/peppers: Velveeta with a few dashes of hot sauce or a can of Rotel drained
  • half and half: heavy cream or whole milk

Equipment Needed

  • Large pot for boiling pasta
  • Large skillet or sauté pan
  • 2 1/2 quart casserole dish

Historical Context

Crawfish fettuccini emerged in Louisiana during the 1980s when Cajun-Italian fusion became popular. It combines the Cajun holy trinity and crawfish with Italian pasta and cheese, creating a dish that’s now a staple at family gatherings and church suppers across Acadiana.