Crawfish Fettuccine

In honor of Mardi-Gras or as we like to call it, Party-Gras, here is a recipe I learned from the girls granny on their daddy's side, who is still living in Cajun Country- Lafayette, Louisiana, where 3 of the little divas were born.

I may or may not have remembered correctly from her exact measurements and I have no idea where she originally got the recipe, but here is how we make it now and it is delicious!  We get nothing but compliments and rave reviews when we take this to gatherings or serve to seafood eating guests.  Even folks who are squeamish about eating boiled crawfish don't mind as the work is done and there are no beady little eyeballs staring at you.

Just a cutesy-  when we lived in Louisiana and had crawfish boils the girls always wanted to play with them before they were cooked and they named every single one of them Dancy because  they would make them dance around.  Am I the only one with kids this weird?

Crawfish Fettuccine

  • 1 stick Butter
  • 1 large Onion, chopped
  • 1 Green bell pepper, chopped
  • 3 stalks Celery, chopped
  • 1 clove Garlic, minced
  • 1 Tbsp Flour
  • 1 Lb Peeled crawfish tails
  • 1/2 - 1 large box Velveeta, Mexican style if available
  • 1 cup half and half
  • 2-3 tsp (or to taste) Creole seasoning
  • 1 lb Fettuccine or linguini noodles
Cooking Directions
  1. Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Add flour and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish, Velveeta, half-and-half and creole seasoning.
  2. Cover, simmer for about 20 minutes, stirring occasionally.
  3. While sauce is simmering, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  4. Preheat oven to 350 degrees F.
  5. Butter a 9x13 inch baking dish.
  6. Stir noodles into crawfish mixture; pour into buttered dish and sprinkle with Parmesan cheese.
  7. Bake for 20 - 30 minutes or until hot and bubbly.
  8. *You can use frozen trinity (mire-poix mix, cajun style, for the onion, pepper & celery- faster & easier).
  9. **If you are not using leftover crawfish but buying already peeled, make sure to add the fat- that is where the flavor is.
  10. Enjoy.

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  1. Oh no... so in trouble now that I found all your yummy recipes....So in trouble...

    ( thanks for commenting on my "list")