Crawfish Fettuccine

Debbie W


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


Add to Grocery List

  • 2 lb
    cooked crawfish tails
  • 2 pkg
    fettucine noodles
  • 12 Tbsp
  • 1
    red pepper(chopped very fine)
  • 1
    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

How to Make Crawfish Fettuccine


  1. Put noodles on to boil , drain and set aside.Chop all the vegetables Preheat oven to 350
  2. In 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.
  3. Add 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
  4. Place 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.

Printable Recipe Card

About Crawfish Fettuccine

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

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