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,
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.Print
Fresh ingredients are in this delicious cheesy, creamy sauce surrounding tasty crawfish and fettuccine pasta with spicy jalapeno.
6 tablespoons butter
1 cup onions, chopped
1/4 cup celery, chopped
1/4 cup bell pepper, chopped
2 cloves garlic, pressed
1 pound raw, peeled crawfish tails
2 tablespoons flour
1 cup half & half
1 cup chicken broth
1 cup (4 ounces) mild cheddar cheese, grated
2 oz. cream cheese
1 jalapeno pepper, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon liquid crab boil, optional
8 ounces fettuccine pasta, cooked according to package, do not drain
some pasta water
1 tablespoon chopped parsley
1/2 cup parmesan cheese
1/2 cup breadcrumbs, optional
Preheat oven to 350 degrees and prepare a casserole dish by spraying with oil if serving as a casserole.
Melt butter in a large skillet and add onions, celery, bell pepper to cook for 10 minutes adding garlic during the last few minutes of cooking.
Next, add crawfish and cook for 10 minutes more, stirring often.
Now add flour, half & half and chicken broth stirring until well blended.
Add the cheddar cheese, cream cheese, and jalapeno pepper stirring until cheeses are melted into the sauce.
Stir in salt, cayenne pepper, and crab boil if you opt for it, cooking on low heat, simmering for 20 minutes, stirring occasionally.
Boil pasta while the sauce is cooking, do not drain the water from the pasta.
Add the pasta by spoonfuls straight from the water into the sauce.
Do not add the rest of the pasta water.
Add parsley and combine well.
Serve from the pot or pour into a greased casserole dish.
Top with parmesan cheese (and breadcrumbs if you want an added crunch).
Bake for 15 minutes or until bubbly and golden on the edges.
Garnish with more chopped fresh parsley. Enjoy!
It’s important not to drain the pasta so the dish does not dry out.
Adding the jalapeno with the cheese keeps the pepper intact for a flavorful bite.
The liquid crab boil gives more heat and flavor but is not necessary.
Substitute 1 pound of peeled and deveined raw shrimp for the crawfish for a Shrimp Fettuccine.
- Category: Main Dish
- Method: Simmering/Broiling
- Cuisine: Cajun
- 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:
- Crawfish Étouffée, To Etouffée Is To Smother
- Chunky, Cheesy, Creamy Crawfish Dip
- Shrimp And Crawfish Pasta
- Crawfish ‘N Cornbread
- Crawfish Nachos
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You cannot change reality, but you can control the manner in which you look at things. Your attitude is under your own control. Weed out the negative and focus on the positive!
Helen Steiner Rice