Fresh ingredients are found in this deliciously creamy, cheesy sauce of crawfish fettuccine with spicy jalapeno pepper. Nope, this is not your typical canned soup recipe!
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I tell ‘ya there ought to be a Hallelujah chorus sung every time a dish of hot and bubbly Crawfish Fettuccine comes out of the oven.
“Hal-le-lu-Jah, hallelujah, hallelujah!
I was in my late teens when I first put a bite of this rich, cheesy pasta blessed with crawfish in my mouth. I couldn’t get enough of it and still can’t today!
The crawfish fettuccine did not become popular until the late seventies. My guess is that one day some Cajun flipped a classic Italian favorite by adding crawfish, the Cajun trinity, and some heat to it. Clever!
This recipe is taken from my Mama’s original with a few changes. My goal these days is cooking with lower processed ingredients. If you think about it, anytime we start messin’ with food, we are processing it away from its most natural state. So instead of the canned cream soup, I use half and half, butter and flour. And instead of the processed cheese, I use cheddar and cream cheeses. The heat comes from fresh jalapeno pepper.
Easy Cooking Steps
Cooking the Cajun trinity of onion, celery, and bell pepper in butter gives this cheesy cream sauce the start it needs. It provides the foundation of the fettuccine’s sauce with a rich taste before adding the crawfish (or shrimp if you prefer).
When adding the cream to the main ingredient, it shows off a beautiful contrast between the red and green colors. Be aware and savor this work of art!
Next, the chicken broth, cheddar, cream cheese, and jalapeno pepper are stirred in until the cheeses are melted together.
The last step is adding the pasta then deciding how you want to serve it.
Note: Do not drain the fettuccine pasta after cooking. It’s important to spoon the fettuccine right from the pasta pot with water. This gives more moistness and helps combine all of the flavors together.
Substitute 1 pound of peeled and deveined raw shrimp for the crawfish for a Shrimp Fettuccine.
Serving Size:1 cup
Keywords: crawfish fettuccine
There are 2 options for serving the pasta. You can leave it in the pot after combining all of the ingredients together, or place it in a casserole dish to bake. A sprinkling of breadcrumbs over the top is optional, but I like the extra crunch and texture it adds after baking. It’s so delicious!
For more crawfish dishes check out these delectable dishes: