Crawfish Fettuccini

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  • Level: Easy
  • Total: 33 min
  • Prep: 10 min
  • Cook: 23 min
  • Yield: 8 to 10 servings
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1/2 pound (2 sticks) butter

1 onion, chopped

1 green bell pepper, chopped

1 cup diced celery

3 cloves garlic, minced

2 tablespoons all-purpose flour

1 teaspoon Cajun seasoning

1 1/2 cups milk

One 10.75-ounce can cream of mushroom soup

8 ounces processed cheese with jalapenos, cubed

Two 16-ounce packages frozen cooked, peeled, and deveined crawfish tails, thawed

One 16-ounce package fettuccini, cooked

Fresh chopped chives, for garnish


  1. In a large skillet, melt the butter over medium heat. Add the onions, bell peppers, celery, and garlic. Cook until tender, about 5 minutes. Add the flour and Cajun seasoning and cook for 2 minutes, stirring frequently. Stir in the milk and cook until slightly thickened, stirring constantly, 5 to 6 minutes. Add the soup and cheese, stirring until the cheese is melted. Add the crawfish, and cook until warmed through. Serve over the fettuccini. Garnish with chives, if desired.

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