Not-So-Cheesy Crawfish Fettuccini

10 servings Prep: 20 m Cook: 50 m Total: 1 h 10 m Intermediate
5.0/5 (5)
We have always loved crawfish fettuccini but didn’t quite care for all the cheese. It seemed to make it too thick and sometimes too dry. The changes I made use less cheese, add crawfish and cream soups, and stretch the serving quite a bit with a silky, creamy sauce.

Ingredients

10 servings
  • 2 pounds Louisiana crawfish
  • 1 stick butter
  • 2 onions, chopped
  • 2 bell peppers, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 1 can cream of mushroom soup
  • 1 can cream of shrimp soup
  • 1 pint half and half
  • 1 pound Mexican Velveeta, cut in cubes
  • 1 cup grated parmesan cheese
  • 1 pound fettuccini noodles, cooked

Step-by-Step Instructions

  1. Sauté the chopped onions, bell peppers, celery, and garlic in butter over medium heat until vegetables are soft, about 8-10 minutes.
  2. Add half & half gradually, a little at a time, stirring constantly as it thickens, about 5 minutes.
  3. Add cream of mushroom soup and cream of shrimp soup. Cook on low heat for about 10 minutes, stirring occasionally.
  4. Add crawfish. Cook about 20 minutes, stirring as needed to prevent sticking.
  5. Add Velveeta cheese cubes and cook until all melted, about 10 minutes. You can add milk to adjust thickness if needed.
  6. Add cooked fettuccini noodles and mix well to coat.
  7. Mix in the cup of parmesan cheese, keep fire on low for about 10 minutes, stirring frequently so it doesn’t stick. Do not bake.

Common Problems and Solutions

Q: Why is my sauce too thick or dry?

A: Add milk gradually to thin the sauce to your desired consistency. The sauce should be a bit looser than you want at serving time since it will thicken as it sits and the pasta absorbs liquid.

Q: Can I make this ahead of time?

A: Yes, but leave the sauce slightly thinner than you'd like. When reheating, add a splash of milk or half-and-half to restore the creamy consistency, as the noodles will absorb sauce while sitting.

Q: Why does the recipe say not to bake it?

A: Many traditional crawfish fettuccini recipes are baked, but this stovetop-only version keeps the sauce creamier and prevents it from drying out in the oven.

Tips and Techniques

Keep the sauce looser than you think it should be—it will thicken as the pasta absorbs liquid. For best results, add the cooked noodles just before serving rather than letting them sit in the sauce for extended periods. Stir frequently in the final 10 minutes to prevent the cheese from sticking to the bottom of the pot.

Ingredient Substitutions

  • crawfish: shrimp or a combination of shrimp and crab
  • Mexican Velveeta: regular Velveeta or white American cheese
  • cream of shrimp soup: another can of cream of mushroom soup, or cream of celery
  • half and half: heavy cream (for richer) or whole milk (for lighter)

Equipment Needed

  • large heavy-bottomed pot or Dutch oven
  • wooden spoon for stirring
  • large pot for boiling pasta
  • colander
  • knife and cutting board

Historical Context

Crawfish fettuccini is a Louisiana fusion dish that became popular in the 1980s and 90s, combining Italian pasta with Cajun crawfish and the holy trinity of vegetables. This lighter version responds to the richness of traditional recipes that often use multiple pounds of cheese.