Crawfish Fettuccine

8 servings Prep: 20 m Cook: 45 m Total: 1 h 5 m Intermediate
5.0/5 (6)
Crawfish Fettuccine
Fettuccine d’écrevisse - One of our more popular classics. This rich, creamy crawfish pasta combines tender crawfish tails with Velveeta cheese, butter, and Cajun seasonings in a luscious sauce that clings to every strand of fettuccine. Shrimp could be used instead of the crawfish or combined with crawfish along with crab meat.

Ingredients

8 servings
  • 2 medium onions, chopped
  • 2 medium bell peppers, chopped
  • 2 sticks butter or margarine
  • 3 tbsp flour
  • 2 tbsp parsley
  • 2 cloves of garlic, minced
  • 3/4 pound Velveeta cheese
  • 2 tbsp jalapeño peppers, chopped fine
  • 1 large can Pet evaporated milk
  • 1 1/2 pound crawfish tails
  • 1 pound fettuccine noodles
  • Parmesan cheese
  • Cajun seasoning to taste

Step-by-Step Instructions

  1. Preheat oven to 350 degrees and cook pasta according to box directions. Drain and set aside.
  2. Season crawfish tails with your favorite Cajun spice or Season-All and set aside.
  3. Sauté the chopped onions and bell pepper in butter over medium heat until softened, about 5-7 minutes. Add the flour and cook for 15 minutes covered, stirring often, to make a light roux.
  4. Add parsley and cook 5 minutes. Add Velveeta cheese, chopped jalapeño peppers, evaporated milk, and minced garlic. Stir until cheese melts and sauce is smooth. Add the seasoned crawfish and cook 10 minutes, stirring occasionally.
  5. Add cooked pasta into the sauce and mix well until pasta is evenly coated. Pour into a greased oven-safe casserole dish.
  6. Sprinkle generously with Parmesan cheese and bake at 350 degrees for 15 minutes until bubbly and golden on top.

Common Problems and Solutions

Q: Why is my sauce grainy or separated?

A: Make sure to melt the Velveeta over medium-low heat and stir constantly. If the heat is too high, cheese sauces can break. The evaporated milk helps keep it smooth, so don't substitute regular milk.

Q: Can I make this ahead of time?

A: Yes! Prepare everything through step 5, cover tightly, and refrigerate up to 24 hours. When ready to serve, let it sit at room temperature for 20 minutes, then bake at 350 degrees for 20-25 minutes until heated through and bubbly.

Q: Why does my dish come out watery?

A: Make sure to drain the cooked pasta thoroughly and don't skip the flour roux step - it's what thickens the sauce. Also, if using frozen crawfish tails, thaw and drain them well before seasoning.

Tips and Techniques

Don’t skip the 15-minute flour-and-butter cooking step - this creates a light roux that thickens the sauce and prevents it from being watery. For extra richness, use half-and-half instead of evaporated milk, though the evaporated milk is more traditional and helps the sauce stay creamy when baked.

Ingredient Substitutions

  • crawfish tails: medium shrimp, peeled and deveined, or a combination of shrimp and lump crab meat
  • Velveeta cheese: 8 oz cream cheese plus 1 cup shredded sharp cheddar
  • fettuccine noodles: penne, rigatoni, or bow tie pasta
  • jalapeño peppers: 1/2 tsp cayenne pepper or a few dashes of hot sauce

Equipment Needed

  • Large pot for boiling pasta
  • Heavy-bottomed skillet or Dutch oven for making the sauce
  • 9x13 inch casserole dish or similar oven-safe baking dish
  • Colander for draining pasta

Historical Context

Crawfish fettuccine became popular in Louisiana in the 1980s as Cajun cuisine evolved to incorporate Italian pasta dishes with local ingredients. It’s now a staple at festivals, family gatherings, and church fundraisers across South Louisiana.