Creamy Crawfish Fettuccine is spicy and cheesy with plenty of crawfish tails. It’s probably my favorite way to eat crawfish. Crawfish Etouffee Balls are a close second.
You’ll need a pound of frozen crawfish tail meat for this recipe. It can be hard to find in some areas, but quite a few specialty grocery stores carry it.

 
No crawfish" You could easily substitute shrimp in this recipe.

 
Velveeta cheese makes this Crawfish Fettuccine super creamy and cheesy. I know some people balk at using Velveeta, but it really works in this recipe.
Sour cream and half-and-half add even more richness. This is a truly indulgent pasta dish. The kind you make only for special occasions. Like Mardi Gras. Double the recipe and make a huge batch for a Mardi Gras party.
 
To add a little spice, I use Cajun seasoning. Tony Chachere’s is my favorite.

 

 

 

Never miss a recipe. Follow Spicy Southern Kitchen on Instagram and Facebook.
Crawfish Fettuccine   Save Print Serves: 6 servings Ingredients 1 (16-ounce) package fettuccine 1 stick (1/2 cup) butter ½ red bell pepper, chopped 1 celery stalk, chopped 1 yellow onion, chopped 6 garlic cloves, minced 1 pound frozen crawfish meat, defrosted 2 teaspoons Cajun seasoning (I use Tony Chachere's) ½ teaspoon black pepper 3 tablespoons flour ¾ cup half-and-half 4 ounces Velveeta, cut into cubes ½ cup sour cream ⅔ cup freshly grated Parmesan cheese 2 green onions, gree...