Easy Cheezy Crawfish Fettuccine (Fettuccini)

8 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
5.0/5 (1)
Easy way to make a simple crawfish fettuccine with Velveeta cheese, Rotel tomatoes, and Louisiana crawfish tails without all the hassle! This creamy, cheesy casserole bakes up bubbly and delicious.

Ingredients

8 servings
  • 1 lb crawfish tails
  • 1 large onion, finely chopped
  • 1 bell pepper, chopped fine
  • 1/2 red pepper, finely chopped
  • 1 stalk celery, finely chopped
  • 1/4 cup chopped parsley
  • 3 tbsp minced garlic
  • 1 (10 oz) can Rotel tomatoes original or spicy
  • 1 (10 oz) can cream of chicken or mushroom
  • 1 large block of Velveeta cheese
  • 1 lb fettuccine noodles

Step-by-Step Instructions

  1. Preheat oven to 350 degrees. Spray a large baking dish with Pam or cooking spray.
  2. Boil the fettuccine noodles according to package directions until al dente, about 8-10 minutes. Drain well.
  3. In the baking dish, mix the drained noodles together with the crawfish tails, chopped onion, bell pepper, red pepper, celery, parsley, minced garlic, Rotel tomatoes, and cream of chicken or mushroom soup.
  4. Cut the Velveeta cheese into cubes and arrange them on top of the noodle mixture.
  5. Bake uncovered in the oven at 350 degrees for 1 hour, or until cheese is melted and bubbly.

Common Problems and Solutions

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

A: Yes, but you'll need to peel them first. You'll need about 3-4 pounds of whole crawfish to get 1 pound of tail meat. Fresh tails will add even more flavor to the dish.

Q: The cheese isn't melting evenly - what's wrong?

A: Cut the Velveeta into smaller, uniform cubes and distribute them evenly across the top. You can also stir the dish halfway through baking to help distribute the melted cheese.

Q: Can I make this ahead of time?

A: Absolutely. Assemble the dish up to the point of adding the cheese, cover with plastic wrap, and refrigerate up to 24 hours. Add the cheese and bake when ready, adding 10-15 minutes to the baking time if going in cold.

Tips and Techniques

Don’t overcook the pasta when you boil it initially - it will continue cooking in the oven for an hour. Aim for al dente or even slightly undercooked to prevent mushy noodles in the final dish.

Ingredient Substitutions

  • crawfish tails: cooked shrimp, peeled and deveined
  • Velveeta cheese: 8 oz cream cheese mixed with 2 cups shredded cheddar
  • cream of chicken soup: cream of celery or cream of mushroom soup
  • Rotel tomatoes: 1 can diced tomatoes plus 1 small can diced green chiles

Equipment Needed

  • Large pot for boiling pasta
  • Colander for draining
  • Large baking dish (9x13 recommended)
  • Cooking spray

Historical Context

This dish represents the evolution of Cajun cooking in the late 20th century, where traditional ingredients like crawfish meet modern convenience products like Velveeta and Rotel for busy family meals.