Crawfish Fettuccini

In southwest Louisiana, countless spring evenings are filled with thick, humid air and the hefty aroma of backyard crawfish boils. Everyone gathers around picnic tables shrouded in newspapers, and nearby, a colossal pot slowly churns away with spices that permeate the air and clear the sinuses.

Family and friends spend hour after hour whipping through pounds and pounds of crawfish and its accompaniments, enjoying the company as much as the fare. All the crawfish heads and shells are coveted for the best seafood stock, and any uneaten tails head straight to the freezer to later be used in étouffées, pies, and crawfish fettuccini. —Amber Wilson – For the Love of the South

Crawfish Fettuccini
Serves 12
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  1. 1 1/2 cups butter
  2. 2 large onions, chopped
  3. 3 stalks celery, chopped
  4. 1 green bell pepper, seeded and chopped
  5. 1 red bell pepper, seeded and chopped
  6. 4 cloves garlic, minced
  7. 1/2 cup chopped fresh parsley
  8. 1 bunch green onions, sliced
  9. 1/4 cup all-purpose flour
  10. 2 cups half-and-half
  11. 1/2 pound American cheese, cubed
  12. 1/2 pound Monterey Jack cheese with peppers, shredded
  13. 1 tablespoon salt
  14. 1 tablespoon ground black pepper
  15. 1/2 teaspoon cayenne pepper
  16. 1 pound cooked crawfish tail meat
  17. 1 pound hot cooked fettuccini
  18. 1 cup grated Parmesan cheese
  1. In a large pot or Dutch oven, melt butter over medium heat. Add onion, and cook about 7 minutes or until translucent. Stir in celery, bell peppers, garlic, parsley, and green onion; cook about 10 minutes or until vegetables are softened.
  2. Stir in flour until well incorporated; cook 5 minutes or until a nutty fragrance develops. Lower heat to medium-low, and slowly stir in half-and-half. Bring to a boil, then reduce heat to a simmer. Cook about 4 minutes or until slightly thickened.
  3. Slowly stir in American cheese, about 1/4 cup at a time, letting each addition melt before the next; stir in Monterey Jack cheese in the same manner until incorporated. Stir in salt and black and cayenne peppers.
  4. Add crawfish, and cook 5 minutes or until heated through. Combine fettuccine with crawfish sauce, and top with Parmesan. Serve immediately.
Louisiana Cookin


  1. Marilyn Giroir May 10, 2015 at 1:33 am - Reply

    I love this magazine. It is a great one for Cajun recipes that give you detailed directions.
    So many places in Louisiana to visit and pass a good time! Y’all come!
    I always wished a magazine would come out and it sure has with Louisiana Cookin.
    In my opinion this is the best one that showcases great food and places to go.

  2. Diana Steelman May 11, 2015 at 8:55 am - Reply

    Love this magazine! The recipes are amazing!

  3. Shirley Casciola August 28, 2015 at 3:16 pm - Reply

    I made this recipe today and it was delicious. Only change was using Asiago Cheese instead of American Cheese. Also halved the recipe.

    • Honey January 19, 2017 at 3:42 pm - Reply

      Thank you for suggesting Asiago cheese in place of American cheese.I hate American cheese flavor.Will definitely make asap.

  4. Crawfish Eater January 15, 2016 at 11:22 am - Reply

    Crawfish Fettuccine is one of my all time favorites. I like to use the leftovers from a live crawfish boil for added flavor. When you make a fettuccine with leftover crawfish tails and onions from a boil the added flavor and dimension makes an irresistible dish.

  5. Seafood Lover January 20, 2017 at 9:12 am - Reply

    I always substitute Velvetta cheese for American cheese.

  6. Tracy December 27, 2017 at 5:32 pm - Reply

    Was so delish
    Just a little too much cheese for me
    But family loved
    Next time I won’t use American cheese at all
    Doesn’t need !
    Will just stick with the fresh Parm!!

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