Best Crawfish Fettuccine Recipes

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CRAWFISH FETTUCCINE I



Crawfish Fettuccine I image

One word -- delicious! This creamy dish will leave them begging for more. The crawfish and Cajun seasonings give a new twist to fettuccine.

Provided by CYNTHIA2

Categories     Seafood     Shellfish     Crawfish

Time 1h30m

Yield 8

Number Of Ingredients 13

6 tablespoons butter
1 large onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
1 pound peeled crawfish tails
1 (8 ounce) package processed cheese food
1 cup half-and-half cream
2 teaspoons Cajun seasoning
1 pinch cayenne pepper, or to taste
1 pound dry fettuccine pasta
½ cup grated Parmesan cheese

Steps:

  • Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish. Cover, and simmer for 15 to 20 minutes, stirring often.
  • Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 20 minutes, stirring occasionally.
  • Meanwhile, 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.
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese.
  • Bake in a preheated oven for 20 minutes, or until hot and bubbly.

Nutrition Facts : Calories 489.8 calories, Carbohydrate 48.9 g, Cholesterol 121.5 mg, Fat 22.6 g, Fiber 2.8 g, Protein 24 g, SaturatedFat 13.1 g, Sodium 681.8 mg, Sugar 5.8 g

CRAWFISH FETTUCCINE



Crawfish Fettuccine image

I have lived in this close-knit community all my life and enjoy cooking Cajun dishes, especially those with seafood. Along with a green salad and garlic bread, this dish is great for family gatherings. The recipe can easily be doubled to serve a larger group, and if you'd like it less spicy, remove the seeds from the jalapeno before chopping it. -Carolyn Lejeune, Welsh, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 13

1 large onion, chopped
1 medium sweet red pepper, chopped
2/3 cup sliced green onions
1 celery rib, chopped
1-1/4 cups butter, cubed
1 garlic clove, minced
1/4 cup all-purpose flour
8 ounces process cheese (Velveeta), cubed
1 cup half-and-half cream
1 tablespoon chopped jalapeno pepper
1/2 teaspoon salt
8 ounces uncooked fettuccine
1-1/2 pounds frozen cooked crawfish tails, thawed or cooked medium shrimp, peeled and deveined

Steps:

  • In a Dutch oven, saute the onion, red pepper, green onions and celery in butter until vegetables are crisp-tender, 5 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; cook and stir, 2 minutes. Add the cheese, cream, jalapeno and salt; cook and stir until mixture is thickened and cheese is melted, 10 minutes. , Meanwhile, cook fettuccine according to package directions; drain. Stir fettuccine and crawfish into the vegetable mixture. Cook, uncovered, over medium heat until heated through, 10 minutes, stirring occasionally.

Nutrition Facts :

CRAWFISH FETTUCCINE



Crawfish Fettuccine image

I LOVE CRAWFISH!!!! If you love crawfish and creamy pasta meals - you'll love this recipe. I made it for my husband and I ended up making it for his crew at work too!

Provided by SELINAG

Categories     Seafood     Shellfish     Crawfish

Time 1h15m

Yield 12

Number Of Ingredients 14

1 cup butter
2 cloves garlic, crushed
2 large onions, chopped
1 ½ cups chopped green bell pepper
½ pound sliced fresh mushrooms
¼ cup all-purpose flour
½ cup dry white wine
1 cup half-and-half cream
1 pound jalapeno cheese food (such as Velveeta® Mexican Mild), shredded
2 (16 ounce) packages cooked and peeled whole crawfish tails
½ teaspoon Creole seasoning (such as Tony Chachere's®)
salt and ground black pepper to taste
½ cup Parmesan cheese, or to taste
1 (16 ounce) package fettuccini pasta

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Melt the butter in a large pot over medium-high heat. Stir in the garlic, onion, bell pepper, mushrooms, and flour. Cook and stir until the onion has softened and turned translucent, about 8 minutes. Pour in the wine, half-and-half, and jalapeno cheese food. Bring to a simmer; add the crawfish tails and reduce heat to medium-low. Cover and simmer 15 minutes. Season with Creole seasoning, salt, and pepper. Pour the mixture into a 9x13 inch casserole dish, and sprinkle with Parmesan cheese.
  • Bake in the preheated oven until the cheese has melted and the dish is bubbly, about 20 minutes.
  • While the crawfish is baking, fill a large pot with lightly-salted water and bring to a rolling boil. Stir in the fettuccini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Serve the crawfish over the hot pasta.

Nutrition Facts : Calories 510.6 calories, Carbohydrate 38.3 g, Cholesterol 159 mg, Fat 28.5 g, Fiber 2.3 g, Protein 26.9 g, SaturatedFat 16.6 g, Sodium 725.7 mg, Sugar 5.6 g

CRAWFISH FETTUCCINE II



Crawfish Fettuccine II image

This recipe is great for 'creamy pasta' lovers. Fettuccine noodles can easily be substituted with angel hair pasta.

Provided by Jessica

Categories     Seafood     Shellfish     Crawfish

Time 1h15m

Yield 6

Number Of Ingredients 12

6 tablespoons butter
½ cup chopped green onion
1 green bell pepper, chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
1 pound crawfish, peeled
1 (8 ounce) package processed cheese food, cubed
1 cup half-and-half cream
2 teaspoons Cajun seasoning
1 large tomato, chopped
1 pound dry fettuccini pasta
½ cup grated Parmesan cheese

Steps:

  • Melt butter in a large skillet and saute the green onion, green pepper, and garlic until onions are opaque. Stir in flour and cook for 7 minutes, stirring frequently.
  • Add crawfish meat; cover and simmer for 20 minutes.
  • Stir in the processed cheese, half and half, Cajun seasoning and tomato. Cover and simmer for another 20 minutes. Meanwhile, cook pasta.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Mix together the sauce and pasta and transfer to the prepared baking dish. Sprinkle with Parmesan cheese and bake for 20 minutes or until bubbly.

Nutrition Facts : Calories 667.6 calories, Carbohydrate 67.6 g, Cholesterol 154.1 mg, Fat 30.7 g, Fiber 3.8 g, Protein 32.5 g, SaturatedFat 17.8 g, Sodium 923.1 mg, Sugar 3.4 g

CAJUN CRAWFISH AND ANDOUILLE FETTUCCINE



Cajun Crawfish and Andouille Fettuccine image

Make and share this Cajun Crawfish and Andouille Fettuccine recipe from Food.com.

Provided by TheGrumpyChef

Categories     Cajun

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 lb butter
1 bunch green onion, chopped
1/2 cup parsley, finely chopped
1 lb crawfish tail, and fat
1/3 lb andouille sausage, finely chopped
4 tablespoons flour
2 pints cream
red pepper, to taste
1 lb fettuccine, cooked

Steps:

  • Melt butter in heavy sauce pan and saute onions, parsley, crawfish and andouille until golden brown. Stir in flour. Add cream, red pepper and salt.
  • Cook over med-low heat, stirring constantly until thickened.
  • Serve over fettuccine with your favorite garlic bread.

FETTUCCINE IN LOBSTER BROTH WITH SHRIMP, CRAWFISH AND CRABMEAT



Fettuccine in Lobster Broth with Shrimp, Crawfish and Crabmeat image

Provided by Bobby Flay

Number Of Ingredients 26

2 tablespoons olive oil
1 large onion, chopped
1 small carrot, chopped
1 stalk celery, chopped
Chopped shells of 2 roasted lobsters
1 cup white wine
6 cups water
3 cloves garlic
2 plum tomatoes, chopped
1 bay leaf
6 sprigs parsley
3 tablespoons creme fraiche
2 teaspoons chipotle puree
Salt and freshly ground pepper
Fresh chives
16 medium shrimp, shelled and deveined
Olive oil
Salt and pepper
4 quarts water
Salt
1 bay leaf
6 sprigs fresh thyme
2 cloves garlic
6 black peppercorns
6 dashes hot pepper sauce
2 pounds crawfish

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Add the onion, carrot and celery and cook until soft. Add the lobster shells and cook for five minutes. Raise the heat to high, add the wine and cook until reduced by half. Add the water, garlic, tomatoes, bay leaf and parsley and bring to a boil. Reduce heat and simmer for 40 minutes. Strain into a clean medium saucepan. Bring the broth to a boil and reduce to 2 cups, whisk in the creme fraiche and chipotle puree. Add the chives and season with salt and pepper to taste.
  • Heat oil in a medium saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute the shrimp for 1 to 2 minutes on each side until just cooked through.
  • Place water in a medium stockpot with plenty of salt and bring to a boil. Add the bay, thyme, garlic and peppercorns and bring to a boil. Reduce heat and let simmer for 10 minutes. Add the crawfish and let cook 5 minutes, turn off the heat and let the crawfish cool in the liquid, drain. Remove meat and coarsely chop.
  • Assemble: 2 pounds fresh fettuccine, cooked al dente, lobster broth, sauteed shrimp, crawfish meat, 1 pound cooked lump crabmeat, fresh chives. Divide pasta among 8 bowls. Ladle over the broth. Place 2 shrimp in each bowl and divide the crawfish meat and crabmeat among the bowls. Sprinkle with fresh chives.

CRAWFISH FETTUCCINE



Crawfish Fettuccine image

Feeds a large crowd and can be made ahead of time and baked right before you want to serve it. Or you can freeze it for a later use.

Provided by Ewalla

Categories     One Dish Meal

Time 1h30m

Yield 12-14 serving(s)

Number Of Ingredients 15

1/4 cup all-purpose flour
4 tablespoons parsley flakes
1 pint half-and-half
2 tablespoons minced garlic
1 1/2 cups margarine
3 celery ribs, chopped fine
3 lbs crawfish
2 lbs Velveeta cheese
0.5 (8 ounce) can Rotel tomatoes & chilies
salt, to taste
red pepper, to taste
black pepper
3 large onions, chopped fine
2 green bell peppers, chopped fine
2 lbs fettuccine, cooked

Steps:

  • Saute onions, celery, and bell pepper in melted margarine until soft.
  • Add flour and cook on low heat for 15 minutes, stir often. Keep covered when not stirring.
  • Add crawfish and parsley.
  • Cook on low heat for 15 minutes, stir often.
  • Add ½ lb velveeta, rotel, half and half, and garlic.
  • Add 1 Tb salt, 1/8 Tb black pepper, and 1/8 Tb red pepper.
  • Cook 30 minutes on low heat, stir often.
  • Add cooked fettuccine to the sauce and mix well.
  • Pour into a greased casserole dish and top with remaining velveeta (sliced). Bake for 20 minutes at 350.

Nutrition Facts : Calories 907.2, Fat 48.8, SaturatedFat 18.8, Cholesterol 293.8, Sodium 1577.5, Carbohydrate 71.5, Fiber 3.8, Sugar 9.9, Protein 45.3

CRAWFISH AND TASSO FETTUCCINE



Crawfish and Tasso Fettuccine image

Tasso is/are(??) lean strips of boneless pork that have been marinated in a special seasoning and then heavily smoked. Used in cajun/creole cooking. If you can't locate tasso in your grocery store, I have purchased it from cajungrocer.com. This is a splurge recipe meaning it is VERY rich and fattening.

Provided by ratherbeswimmin

Categories     Crawfish

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

12 ounces fettuccine, uncooked
3 tablespoons butter or 3 tablespoons margarine, melted
3 cloves garlic, minced
1/2 cup chopped tasso
1 cup sliced green onion
1 cup fresh mushrooms, sliced
1 medium green bell pepper, chopped
3 tablespoons all-purpose flour
2 cups whipping cream
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1/4 teaspoon salt
1 lb frozen cooked crayfish tail, thawed and drained
1/2 cup freshly grated parmesan cheese

Steps:

  • Prepare fettuccine according to the package directions; drain and keep warm.
  • In a skillet over medium heat, melt the butter.
  • Add in the garlic; saute and stir constantly for 3 minutes or until tender (don't let it burn).
  • Add in the tasso and next 3 ingredients; saute and stir constantly for 5 minutes.
  • Add in flour; stir to combine.
  • Gradually stir in whipping cream and the next 5 ingredients.
  • Stir constantly while bringing to a boil; once mixture is boiling, cook and stir constantly for 1 minute or until smooth and thickened.
  • Add in crawfish tails; stir occasionally and cook just until heated through.
  • Place fettuccine onto individual serving plates; top with crawfish sauce.
  • Sprinkle with parmesan cheese and serve.

Nutrition Facts : Calories 663.2, Fat 41, SaturatedFat 24.2, Cholesterol 260.1, Sodium 358.6, Carbohydrate 49.4, Fiber 3.1, Sugar 2.3, Protein 25.6

CHEESY CRAWFISH FETTUCCINE



Cheesy Crawfish Fettuccine image

This is so good cheesy with a little kick. Not for someone watching their weight though. But a little indulgence once in a while is okay.

Provided by barbara lentz

Categories     Fish

Time 30m

Number Of Ingredients 13

16 oz fettuccine
1 lb frozen crawfish tails unthawed
1 large onion chopped
1 red bell pepper diced
6 clove garlic minced
1 Tbsp cajun seasoning
2 stick butter
6 Tbsp flour
1 1/2 c half and half
1 c sour cream
1 1/2 c grated parmesan cheese
1 lb velveeta cubed
4 green onions sliced

Steps:

  • 1. Cook the fettuccine in salted boiling water until al dente. Drain and set aside.
  • 2. Add the butter to a large saucepan. Once butter is melted add the onion, bell pepper and garlic. Saute about 4 minutes. Add the crawfish and Cajun seasoning. Saute another 2 minutes. Sprinkle the flour over top the mixture and stir to incorporate the flour into the mixture.
  • 3. Slowly add the half and half stirring constantly to combine and thicken. Add the sour cream, parmesan cheese and Velveeta. Stir and cook until the cheese is melted and the mixture is hot and bubbly. Stir in the fettuccine or place fettuccine and a plate and top with the cheese crawfish mixture. Garnish with green onions on top.

CRAWFISH FETTUCCINE



Crawfish Fettuccine image

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...

Provided by Debbie W

Categories     Casseroles

Time 1h

Number Of Ingredients 14

2 lb cooked crawfish tails
2 pkg fettucine noodles
12 Tbsp butter
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 flour
1 pt half and half
16 oz mexican velveeta
2-4 tsp creole seasoning
2 c shredded cheddar cheese

Steps:

  • 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.

CHEESY CRAWFISH FETTUCCINE



Cheesy Crawfish Fettuccine image

A Louisiana favorite dish,I got this recipe from my mom

Provided by charlene carter

Categories     Pasta Sides

Time 50m

Number Of Ingredients 12

1 lb fettuccine pasta
1/2 stick butter, unsalted
1 c diced onion
1/4 c diced celery
1/2 c diced green bell pepper
3 Tbsp flour
1 Tbsp dried parsley flakes
1/2 tsp of seasoning( slap ya mama)
1 lb peeled crawfish tails
3/4 c half and half
1 lb velveeta cheese cubed
2 Tbsp parmesan cheese

Steps:

  • 1. Bring pot of water to a boil. Cook Fettuccine to package directions. Drain, rinse and set aside. Spray a 2 quart casserole dish with non- stick spray. Set aside
  • 2. In a large skillet over medium heat melt butter. Add chopped onion,celery, and bell pepper and cook until soft.Stir in flour and cook for 3 minutes.Add parsley, seasoning, and crawfish tails and cook on simmer for 15 minutes.Add in half and half and cubed velvetta, and continue cooking over low until cheese is melted. add the cooked fettuccine and stir well. Transfer to baking dish and sprinkle with parmensan cheese.
  • 3. Bake for 20 to 30 minutes until bubbly.

CRAWFISH FETTUCCINE



Crawfish Fettuccine image

You won't believe how easy and delicious this dish is!!!! This recipe was passed down to me from my hubby grandmother. I changed the regular cheese for the spicy jalapeno kind for that kick! You can season to taste before putting it in baking pan, or just skip the baking and throw the Parmesan cheese in the pot and serve if you in a hurry.

Provided by chell71369

Categories     One Dish Meal

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 13

2 medium onions, chopped
3 green onions, chopped
1 medium bell pepper, chopped
2 celery ribs, chopped
3/4 cup butter
1 tablespoon all-purpose flour
1 teaspoon parsley
2 lbs crawfish tails
1 garlic clove, minced
1 lb Velveeta Mexican cheese, cubed
1 lb fettuccine, cooked
1 pint half-and-half
1/4 cup parmesan cheese

Steps:

  • Saute onions, peppers, celery, garlic, and green onions in butter.
  • Add flour and craw-fish when onions are soft.
  • Cook 15 minutes over medium heat.
  • Add half and half and cheese.
  • Lower heat to low and stir until cheese is melted.
  • Fold in noodles and pour into baking pan.
  • Sprinkle with Parmesan cheese and bake at 350 F for 15 minutes.
  • Best served hot from oven!

CRAWFISH FETTUCCINE



Crawfish Fettuccine image

An impressive dinner that's easy to prepare and feeds a crowd. It's cheesy and creamy with a hint of spice. The crawfish is the star of the dish with its mild flavor and just melts in your mouth. Serve with garlic bread and King Cake for dessert and you'll have the perfect meal for your Mardi Gras feast.

Provided by Betty Campisi

Categories     Fish

Time 50m

Number Of Ingredients 12

2 lb crawfish tails
2 stick butter, softened
2 medium onions, chopped
1 stalk(s) celery, chopped
2 Tbsp granulated garlic
1 tsp parsley flakes
1/2 c all-purpose flour
1 pt half and half
1 lb jalapeno cheese
1 lb extra wide noodles
1 bell pepper, chopped
Parmesan cheese

Steps:

  • 1. Melt butter. Saute onions, bell pepper, celery, garlic, and parsley flakes until wilted.
  • 2. Add crawfish tails and then cheese. Cook till cheese is melted.
  • 3. Mix half & half with flour. Pour this through a strainer to remove lumps.
  • 4. Add to the crawfish and cheese mixture. Cook till mixture thickens; add to cooked noodles.
  • 5. Pour into casserole dish and top with Parmesan cheese.
  • 6. Bake in a 350 degree oven for about 20 minutes or until golden brown.

CRAWFISH AND TASSO FETTUCCINE



Crawfish and Tasso Fettuccine image

Tasso is/are(??) lean strips of boneless pork that have been marinated in a special seasoning and then heavily smoked. Used in cajun/creole cooking. If you can't locate tasso in your grocery store, I have purchased it from cajungrocer.com. This is a splurge recipe meaning it is VERY rich and fattening.

Provided by @MakeItYours

Number Of Ingredients 16

12 ounces fettuccine, uncooked
3 tablespoons butter or 3 tablespoons margarine, melted
3 cloves garlic, minced
1/2 cup chopped tasso
1 cup sliced green onion
1 cup fresh mushrooms, sliced
1 medium green bell pepper, chopped
3 tablespoons all-purpose flour
2 cups whipping cream
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1/4 teaspoon salt
1 lb frozen cooked crayfish tail, thawed and drained
1/2 cup freshly grated parmesan cheese

Steps:

  • Prepare fettuccine according to the package directions; drain and keep warm.
  • In a skillet over medium heat, melt the butter.
  • Add in the garlic; saute and stir constantly for 3 minutes or until tender (don't let it burn).
  • Add in the tasso and next 3 ingredients; saute and stir constantly for 5 minutes.
  • Add in flour; stir to combine.
  • Gradually stir in whipping cream and the next 5 ingredients.
  • Stir constantly while bringing to a boil; once mixture is boiling, cook and stir constantly for 1 minute or until smooth and thickened.
  • Add in crawfish tails; stir occasionally and cook just until heated through.
  • Place fettuccine onto individual serving plates; top with crawfish sauce.
  • Sprinkle with parmesan cheese and serve.

CRAWFISH FETTUCCINE RECIPE



Crawfish Fettuccine Recipe image

Provided by bsctbb

Number Of Ingredients 13

Ingredients
2 sticks butter
2 large onion, chopped fine
2 green bell pepper, chopped
1 tablespoon all-purpose flour
1 pound peeled crawfish tails
1 (16 ounce) package processed cheese food(velvetta)
1 (8 ounce) pepper jack cheese cut into chuncks
1 cup half-and-half cream
2 teaspoons cayenne pepper
2 TEASPOON SALT
1 pound dry fettuccine pasta
1/2 cup grated Parmesan

Steps:

  • Directions Melt the butter in a large skillet over medium heat. Cook onion, bell pepper,in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish. Cover, and simmer for 15 to 20 minutes, stirring often. Stir in the processed cheese half-and-half, SALTand cayenne pepper. Cover, and simmer for about 10 minutes, stirring occasionally. Meanwhile, 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. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese. Bake in a preheated oven for 20 minutes, or until hot and bubbly.

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