Crawfish Fettuccini
I double this recipe so I’ll make notes of what I do differently
Ingrediants
- 1/2 to 1 stick of butter (I use a whole stick or two)
- 1 1/2 ribs of celery (the whole thing is called a stalk)
- 1 bell pepper
- 1 1/2 lg. onion, chopped (I don’t double the onion, children don’t like it unless it’s a good sweet Vidalia onion)
- 1 lb crawfish (buy the frozen, cooked tails - they work perfectly)
- 3 cloves of garlic (I smash them)
- 2 tablespoons of parsley
- 1 cup Half & Half (I use three cups when doubling)
- 8 ounces of Pepper Jack Cheese (I use regular Jack, the children don’t want the peppers)
- 2 tablespoons of instantized flour (gravy flour)
- 1/4 cup of parmesan cheese (I grate a whole block and sprinkle on top when done)
- 8 ounces of fettuccini
Instructions
- Saute the onion, bell pepper, and celery in butter.
- Add the Crawfish, garlic, and parsley and cook for 15 minutes.
- Add the cream, pepper cheese, and flour and simmer for 30 minutes.
- Add Parmesan.
- Boil the noodles and drain.
- Stir noodles in with sauce and crawfish.
- Top with more grated Parmesan.
- Serves 4 - 6 generously, and then some.
I use extra cream because I usually add more cheese as well. When I cook this I put half in a 9 x 13 inch Pyrex dish and freeze. It freezes and reheats quite well. To reheat, preheat oven to 350 degrees and cook for 1 hour and 15 minutes.
I got this originally from Vrouw Jonker. Thanks, it’s De-lish!
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If you don’t mind, I would love to include this recipe on my blog (with a link back to your blog, of course).
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[...] my thirteenth birthday we had craw fish fettuccine (the best meal in the world), then we had ice cream cake. We didn’t have enough candles so I [...]
Yuuummmmm. I love this dish!!!!
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