I ADORE Crawfish. If you enjoy creamy pasta dishes and crawfish, you’ll adore this recipe. I first built it for my spouse, but I wound up also making it for his team at work.
| Prep Time: | 25 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 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
Instructions
- 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 9×13 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 | 511 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 159 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 17 g |
| Sodium | 726 mg |
| Sugars | 6 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Add a tablespoon of mashed capers (releases flavor) and mince bell pepper, two cloves chopped garlic, three medium green onions and saute lightly before adding the heavy cream. Bring cream to frothy simmer until slightly thickened, turn heat to low and add two bars of chopped jalapeno cheese (use habenero cheese if available and if you dare). Stir until cheese melts, then add chopped cooked chicken breast (or crawfish, or shrimp and or crabmeat and or chopped oysters for a truly over-the top-dish). Garnish with rough chopped, toasted pecans after adding sauce to cooked fettuccine. Easier than it may sound and results in a truly gourmet dish that will easily earn five stars!
Easy, good and very Cajun. Did add a little more spice but we are from Louisiana
This was absolutely delicious! I couldn’t find any jalapeno cheese, so I added a can of Rotel to Velveeta cheese instead. It came out so creamy and yummy!! This is definitely a keeper!!
YUMMY