Creamy Crawfish Fettuccini

6 servings Prep: 20 m Cook: 30 m Total: 50 m Intermediate
5.0/5 (5)
A delicious creamy and mildly spicy version of Crawfish Fettuccini featuring tender crawfish tails in a rich three-cheese sauce with sautéed trinity vegetables. Shrimp may be substituted in this dish.

Ingredients

6 servings
  • 1 package fettuccini noodles
  • 1 stick butter
  • 1 cup finely chopped onions
  • 1 cup finely chopped celery
  • 1 cup finely chopped bell pepper
  • 1 container (16 oz) sour cream
  • 8 ounces hot pepper or pepper jack cheese shredded
  • 8 ounces garlic cheese shredded
  • 8 ounces Swiss cheese
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 2 tsp creole seasoning
  • 2 packages 12 oz crawfish tails
  • season to taste with salt, red pepper and black pepper

Step-by-Step Instructions

  1. Cook the fettuccini noodles according to package directions until al dente. Drain and set aside.
  2. In a large heavy skillet melt the butter over medium heat. Add the onions, celery and bell pepper (the holy trinity). Simmer for 20 minutes or until veggies are tender, stirring occasionally.
  3. Add the shredded cheese one cheese type at a time, starting with the pepper jack, then garlic cheese, then Swiss cheese.
  4. Cook on low heat until melted and smooth, stirring constantly to prevent sticking. Add the sour cream and stir until well combined.
  5. Add the black pepper, salt, and creole seasoning, adjusting to taste. Add the crawfish or shrimp and simmer for 5 minutes more, stirring gently, until seafood is heated through.
  6. Remove from heat and add the cooked noodles. Stir very well to mix and coat all the pasta with the creamy sauce. Serve immediately.

Common Problems and Solutions

Q: Why is my cheese sauce grainy or separated?

A: Add the cheeses one type at a time over low heat and stir constantly. If the heat is too high or you add all the cheese at once, the proteins can seize up and separate. Take your time melting each cheese before adding the next.

Q: Can I make this ahead of time?

A: The sauce can be made ahead and refrigerated, but add the cooked pasta just before serving. Reheating pasta in cream sauce can make it mushy. Warm the sauce gently on low heat, adding a splash of milk if it's too thick, then toss with freshly cooked pasta.

Q: Why is my dish watery?

A: Make sure to drain the crawfish tails well before adding them - they release liquid as they heat. Also, don't overcook after adding the sour cream, as high heat can cause it to break and release water.

Tips and Techniques

Use a large heavy-bottomed skillet to prevent scorching when melting the cheese. The trinity vegetables should be sautéed until very soft and sweet - don’t rush this step as it builds the flavor base for the entire dish.

Ingredient Substitutions

  • crawfish tails: medium shrimp, peeled and deveined
  • pepper jack cheese: sharp cheddar cheese plus a pinch of cayenne
  • garlic cheese: regular Monterey jack plus 2 cloves minced garlic
  • heavy cream or half-and-half for sour cream: use heavy cream or half-and-half

Equipment Needed

  • Large heavy-bottomed skillet or sauté pan
  • Large pot for boiling pasta
  • Colander for draining pasta
  • Wooden spoon or heat-resistant spatula

Historical Context

Crawfish Fettuccini became popular in Louisiana restaurants in the 1980s and 90s as Cajun cuisine evolved beyond traditional preparations. It bridges the gap between old-school Cajun cooking and the cream-based pasta dishes that Louisiana diners had come to love.