Shrimp, Crawfish and Chicken Fettucini

8 servings Prep: 15 m Cook: 30 m Total: 45 m Beginner
5.0/5 (5)
This is an easy no-bake main dish featuring shrimp, crawfish, and chicken in a rich Velveeta cheese sauce - a classic made simple that’s perfect for feeding a crowd or when you want something hearty without a lot of fuss.

Ingredients

8 servings
  • 1 pound shrimp, peeled and deveined
  • 1 pound crawfish tails
  • 1 pound chicken, cut into bite-sized pieces
  • 1 medium bell pepper, chopped
  • 2 medium onions, chopped
  • 1 bunch green onions (scallions), chopped
  • 8 tbsp margarine or butter
  • 1 small can (5 oz) evaporated milk
  • 1 tbsp flour
  • 16 ounces Velveeta cheese, cubed
  • 4 cups pasta of your choice (author's choice is bowtie), uncooked

Step-by-Step Instructions

  1. Cook the pasta according to package directions. Drain and set aside.
  2. While the pasta is cooking, melt the margarine in a large, heavy-bottomed pot over medium heat.
  3. Add the chopped onions, bell pepper, and green onions to the melted butter. Sauté for 5-7 minutes until the vegetables are soft and translucent.
  4. Sprinkle the flour over the vegetables and stir to combine, cooking for 1-2 minutes.
  5. Add the shrimp, crawfish, and chicken pieces to the pot. Cook for 10-15 minutes, stirring occasionally, until the shrimp turn pink and the chicken is cooked through (reaches 165°F internal temperature).
  6. Add the cubed Velveeta cheese and evaporated milk to the pot. Reduce heat to low-medium and cook for about 15 minutes, stirring frequently to prevent scorching, until the cheese is completely melted and the sauce is smooth and heated thoroughly.
  7. Add the cooked pasta to the cheese and seafood mixture. Stir well to combine and heat through, about 2-3 minutes.
  8. Serve hot.

Common Problems and Solutions

Q: Why is my sauce grainy or separated?

A: Make sure to reduce the heat to low-medium once you add the cheese and milk. High heat can cause the cheese to break and separate. Stir frequently and be patient - it takes about 15 minutes for the cheese to melt smoothly.

Q: Can I use frozen seafood?

A: Yes, but make sure to thaw it completely and pat it dry before cooking. Excess water from frozen seafood can make your sauce too thin. You may need to cook it a bit longer to evaporate the extra moisture.

Q: My chicken isn't cooking through before the seafood overcooks - what do I do?

A: Cut your chicken into smaller, uniform pieces (about 1-inch cubes), or add the chicken to the pot a few minutes before adding the shrimp and crawfish. Chicken takes longer to cook than seafood.

Tips and Techniques

You can cook the pasta ahead of time and refrigerate it, then add it to the hot cheese sauce just before serving. This makes it great for potlucks and meal prep. For extra Cajun flavor, add a teaspoon of Cajun seasoning when you sauté the vegetables.

Ingredient Substitutions

  • Velveeta cheese: 8 oz cream cheese plus 2 cups shredded cheddar or Monterey Jack
  • crawfish tails: additional shrimp or lump crab meat
  • margarine: butter
  • bowtie pasta: fettuccine, penne, or rotini

Equipment Needed

  • Large pot for boiling pasta
  • Heavy-bottomed pot or deep skillet (at least 5-quart capacity) for the sauce
  • Colander for draining pasta
  • Wooden spoon or silicone spatula for stirring

Historical Context

Creamy seafood pasta dishes became popular in Louisiana in the 1980s and 90s as a fusion of traditional Cajun ingredients with Italian-American comfort food. Using Velveeta was a smart home cook’s shortcut to get a reliably smooth cheese sauce without the fuss of making a traditional béchamel.