Crawfish Fettuccine

Debbie wright


In the Spring time in Louisiana it is prime crawfish season. Traditionally on Good Friday we boil crawfish so we generally have leftover crawfish tails. This is a great dish to use up those crawfish tails, but you can also you the packaged 1lb bags. This recipe is a crowd pleaser!! People have told me that they don't like crawfish fettuccine and love this. The Mexican Velveeta gives it a little kick so if you don't like too much spice go easy on the creole seasoning. We generally serve this with a green salad and bread BAM easy meal! This recipe can be cut in half for the average family.

★★★★★ 1 vote
30 Min
30 Min


2 lb
cooked crawfish tails
2 pkg
fettucine noodles
12 Tbsp
red pepper(chopped very fine)
yellow onion (choopped very fine)
1 bunch
green onions(chopped fine)
2 clove
garlic(chopped fine)
3 stalk(s)
celery (chopped fine)
1/2 c
chicken broth
1/2 c
1 pt
half and half
16 oz
mexican velveeta
2-4 tsp
creole seasoning
2 c
shredded cheddar cheese


1Put noodles on to boil , drain and set aside.Chop all the vegetables Preheat oven to 350
2In a stock pot melt butter and cook vegetables until tender. Add flour and blend well bring up to bubble. Add chicken broth and cook on low heat for 10 minutes or so. Stirring occasionally.
3Add velveeta cheese and blend well. Once cheese is melted add half and half . Once blended well add crawfish. Add Noodles. Add creole seasoning to taste
4Place mixture in an oiled 9 x 13 dish bake in a preheated oven to 350 for 20 minutes. Add 2 cups of shredded cheese and bake another 10 minute.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Seafood
Regional Style: Cajun/Creole