Creamy Crawfish Fettuccine
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Crawfish Fettuccine A South Louisiana Treat
Looking for a rich, creamy, and crowd-pleasing Southern pasta dish? This Crawfish Fettuccine is a Louisiana classic that delivers comfort food in every bite. Packed with tender crawfish tails, spicy seasoning, and a luscious cheese sauce, it’s the perfect casserole to serve at your next family gathering, church supper, or weeknight dinner.
🤭 A Little Story from My Kitchen
Let me tell y’all—this recipe nearly started a family feud. One Sunday after church, I made this Crawfish Fettuccine thinking it would be a “serve-yourself” kind of deal. Well, my father-in-law got the last scoop (complete with the crispy cheesy corner), and my husband acted like he just lost the final round of a game show. He pouted for the rest of the day—and to this day, we call that dish “Crawfish Controversy Casserole.” Moral of the story? Make two pans if you’re feeding people who love food and drama equally. 😉
🧑🍳 Equipment You May Need:
- Large skillet or saucepan
- Mixing bowls
- 9×13-inch baking dish (disposable is fine!)
- Wooden spoon or spatula
- Knife & cutting board
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📝 Ingredients for Crawfish Fettuccine:
- 2 lbs peeled crawfish tails
- 1 tsp liquid crawfish boil
- 1 tbsp Tony Chachere’s Creole Seasoning
- 1 tsp garlic salt
- 2 sticks of butter
- 1 large onion, finely diced
- 1 large bell pepper, finely diced
- 2 ribs celery, finely chopped
- 2 tsp minced garlic
- 1 can Rotel (diced tomatoes with green chiles)
- 1 can Cream of Chicken soup
- 14.5 oz can chicken broth
- 1 pint heavy cream
- 1 lb Velveeta cheese, cubed
- 1 lb cooked fettuccine noodles
👩🍳 Instructions:
- Season the Crawfish
In a large mixing bowl, combine crawfish tails with garlic salt, Tony’s seasoning, and liquid crawfish boil. Stir gently to coat. Set aside. - Cook the Trinity
In a large skillet or saucepan, melt the butter over medium heat. Add the onion, bell pepper, and celery. Cook until vegetables are softened and onions are translucent (about 7-10 minutes). - Add Garlic
Stir in the minced garlic and cook for another 2 minutes until fragrant. - Make the Sauce
Add Rotel, cream of chicken soup, chicken broth, heavy cream, and Velveeta to the skillet. Cook over medium heat, stirring frequently, until the cheese is completely melted and the sauce is smooth.
5. Add the Crawfish
Stir in the seasoned crawfish and gently mix to combine. Simmer for 3-5 minutes to blend flavors.
6. Assemble the Casserole
Place the cooked fettuccine noodles in a 9×13-inch baking dish. Pour the crawfish sauce over the pasta. Stir gently to combine and coat the noodles evenly.
7. Bake
Bake uncovered at 350°F for 25 minutes or until bubbly and heated through.
8. Cool and Serve
Let rest for 5-10 minutes before serving to allow the sauce to set slightly.
🍽️ What to Serve With Crawfish Fettuccine
- Garlic bread or French baguette
- Simple green salad with Creole ranch dressing
- Fried okra or roasted vegetables
💡 Expert Tips
- Don’t overmix once the crawfish is added to keep the tails whole and tender.
- This dish can be assembled ahead and refrigerated—just increase the baking time by 10–15 minutes.
- Leftovers reheat beautifully and make an easy next-day lunch.
❄️ How to store Crawfish Fettuccine
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave. Not recommended for freezing due to the cream and cheese content.
⁉️ FAQs
Can I use frozen crawfish tails?
Yes, just thaw completely and drain before seasoning.
Can I substitute the Velveeta?
Velveeta melts smoothly, but you can use shredded cheddar or a cheese blend in a pinch.
Is this dish spicy?
It has a kick, thanks to Tony’s and Rotel. Reduce the amount for a milder version.
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Crawfish Fettuccine
Equipment
- Large Skillet or Saucepan
- Mixing bowls
- 9 X 13 Inch Baking Dish disposable is fine!
- wooden spoon or spatula
- knife and cutting board
Ingredients
- 2 lbs peeled crawfish tails
- 1 tsp liquid crawfish boil
- 1 tbsp Tony Chachere's Creole Seasoning
- 1 tsp garlic salt
- 2 sticks of butter
- 1 large onion finely diced
- 1 large bell pepper finely diced
- 2 ribs celery finely chopped
- 2 tsp minced garlic
- 1 can Rotel (diced tomatoes with green chiles)
- 1 can Cream of Chicken soup
- 14.5 oz can chicken broth
- 1 pint heavy cream
- 1 lb Velveeta cheese cubed
- 1 lb cooked fettuccine noodles
Instructions
- In a large mixing bowl, combine crawfish tails with garlic salt, Tony’s seasoning, and liquid crawfish boil. Stir gently to coat. Set aside.
- In a large skillet or saucepan, melt the butter over medium heat. Add the onion, bell pepper, and celery. Cook until vegetables are softened and onions are translucent (about 7-10 minutes).
- Stir in the minced garlic and cook for another 2 minutes until fragrant.
- Add Rotel, cream of chicken soup, chicken broth, heavy cream, and Velveeta to the skillet. Cook over medium heat, stirring frequently, until the cheese is completely melted and the sauce is smooth.
- Stir in the seasoned crawfish and gently mix to combine. Simmer for 3-5 minutes to blend flavors.
- Place the cooked fettuccine noodles in a 9x13-inch baking dish. Pour the crawfish sauce over the pasta. Stir gently to combine and coat the noodles evenly.
- Bake uncovered at 350°F for 25 minutes or until bubbly and heated through.
- Let rest for 5-10 minutes before serving to allow the sauce to set slightly.
Ok. This is one of those you gave me drooling over. Definitely gonna have to make this. Thanks, Kelly.