It’s Mardi Gras season and I’ve got quite a delicious Cajun recipe today!

This Cajun Crawfish Fettuccine is a Duck Dynasty family recipe that has become a favorite of my family too! Packed full of Cajun flavors including fresh crawfish tails, Creole spices, and a creamy cheesy sauce, this meal is perfect for celebrating Mardi Gras this month! 

One of my favorite memories from being stationed in Ft Polk : crawfish boils!

This boil was at Ashton’s EOD reenlistment and little Ava got to try her first crawfish !

Don’t let her face fool you- she loved them! My little Cajun baby!

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Cajun Crawfish Fettuccine

Makes 10-12 servings

Ingredients

• 2 packages 1 lb each fettuccine pasta
• 2 sticks 1/2 lb butter
• 1 bell pepper chopped
• 3 celery stalks chopped
• 2 large white onions chopped
• 6 garlic cloves finely chopped
• 2 tsp black pepper
• pinch of Duck Commander Cajun Seasoning or other Cajun seasoning
• 2 tbsp fresh parsley chopped
• 2 lbs crawfish tail meat
• 3 tbsp flour
• 1 can 10.75 ounces cream of mushroom soup
• 1/2 lb Velveeta cheese cut into chunks
• 1/2 cups sour cream
• 1 cup grated Parmesan cheese
• salt

Instructions

• In a large pot of boiling water, cook the pasta according to the package directions. Drain and set aside.
• In a Dutch oven or large pot, melt the butter over medium heat.
• Add the bell pepper, celery, onions, and garlic and cook, stirring occasionally until the vegetables are soft, about 15 minutes.
• Add the pepper, Cajun seasoning, and parsley.
• Add the crawfish and cook for 4 to 5 minutes.
• Stir in the flour and cook for another minute.
• Add the soup, Velveeta, sour cream, Parmesan, pasta, and salt to taste.
• Stir it all together and heat until everything is hot and the cheeses are melted.
• Scoop onto plates and serve hot with crusty French bread on the side.

Notes

Recipe from Miss Kay's Duck Commander Kitchen cookbook.

When we lived in Louisiana we loved the show Duck Dynasty and the whole Robertson clan.

This Cajun recipe is from Miss Kay’s Duck Commander Kitchen cookbook.

For this recipe you need 2 lbs of peeled crawfish tail meat.

I saved this crawfish from our seafood boil the night before. 

In a large pot of boiling water, cook the 2 boxes of pasta according to the package directions. Drain and set aside.

In a Dutch oven or large pot, melt the butter over medium heat.

The “holy trinity” in Cajun cuisine is a base of onions, bell peppers and celery.

Add the bell pepper, celery, onions, and garlic and cook, stirring occasionally until the vegetables are soft, about 15 minutes.

I used Duck Commander Cajun Seasoning in this pasta but any other Cajun seasoning like Tony Chachere’s will work too. 

Add the pepper, Cajun seasoning, and parsley.

Add the crawfish and cook for 4 to 5 minutes.

Stir in the flour and cook for another minute.

Add the soup, Velveeta, sour cream, Parmesan, pasta, and salt to taste.

Add the cooked pasta to the pot

Stir it all together and heat until everything is hot and the cheeses are melted.

This recipe feeds a crowd- about 10-12 servings!

Crispy, cheesy French bread goes best with rich pasta, right?

Scoop onto plates and serve hot with crusty French bread on the side. 

“Laissez les bons temps rouler.”
“Let the good times roll.”

The post Duck Dynasty Phil’s Cajun Crawfish Fettuccine appeared first on For the Love of Food.

This hearty Cajun appetizer is inspired by a Louisiana restaurant favorite.

Crusty French bread is topped with a delicious blend of crawfish, cheese, and spices and baked until melted and gooey!

When we lived in Louisiana one of our favorite local restaurants was called Luna Bar and Grill in Lake Charles.

One of my favorite meals at Luna was their Ambrosia Style Salad and their 3 Cheese Crawfish Bread.

Since we now live in Missouri I thought I would recreate our favorite dish at home!

My husband requested this bread for his last birthday celebration dinner. It was a huge hit!

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Cajun Crawfish Bread

Ingredients

• 1 loaf French bread halved lengthwise
• 4 tbsp butter
• 1/2 large yellow onion diced
• 4 cloves garlic minced
• 3 green onions diced
• 1 lb crawfish tails cooked
• 1 tsp Cajun seasoning
• 1 8 oz package cream cheese softened
• ½ cup mayo
• 1 tsp spicy or Creole mustard
• 1 cup Monterey Jack cheese shredded
• 1/4 cup Parmesan cheese shredded
• 1 tsp paprika
• parsley chopped for garnish

Instructions

• Preheat oven to 375°.
• In a large skillet, melt butter over medium heat then add onion.
• Cook until softened then add garlic, stirring until fragrant.
• Add crawfish and green onion and cook for about five minutes until heated.
• Finally stir in cream cheese and Cajun seasoning until smooth and remove from heat.
• In a bowl add mayo, mustard, and both shredded cheeses. Stir until smooth.
• Add halved bread cut side up on a large baking sheet.
• Spread mayo mixture on both bread halves.
• Top each half with crawfish mixture, spreading to cover.
• Sprinkle paprika all over the bread.
• Bake until melted, about 15 minutes.
• Turn oven to broil and brown for about 2 minutes.
• Remove from oven and let cool slightly.
• Sprinkle on parsley and slice and serve warm.

In a large skillet, melt butter over medium heat then add onion.
Cook until softened then add garlic, stirring until fragrant.

This is a great way to use up leftover crawfish from a seafood boil or simply buy a pack of frozen cooked crawfish tails and defrost.

Add crawfish and green onion and cook for about five minutes until heated.

Finally stir in cream cheese and Cajun seasoning until smooth and remove from heat.

In a bowl add mayo, mustard, and both shredded cheeses. Stir until smooth.

Add halved bread cut side up on a large baking sheet.

Spread mayo mixture on both bread halves.

Top each half with crawfish mixture, spreading to cover.

Sprinkle paprika all over the bread.

Bake at 375 degrees until melted, about 15 minutes.

Turn oven to broil and brown for about 2 minutes.

Remove from oven and let cool slightly.

Sprinkle on parsley.

Slice and serve warm. Enjoy!

The birthday boy was so excited, as you can see!

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Cajun Crawfish Enchiladas

Makes 5 large servings

Ingredients

• 2 lbs crawfish peeled
• 2 cups heavy cream {or milk}
• 1/4 cup butter
• 8 oz cream cheese cubed
• 2 cups cheddar cheese shredded {divided}
• 1 cup mini sweet peppers diced
• 1 large yellow onion diced
• 2 tsp Tony Chachere's {or similar Creole seasoning}
• 10 taco size {medium} flour tortillas
• 1/4 cup green onion diced {for garnish}

Instructions

• Preheat oven to 350 degrees.
• Heat a large skillet over medium heat and add butter.
• Once it is melted, add diced yellow onions and peppers and saute until softened and browned, about 10 minutes.
• Add in the heavy cream and Tony Chachere's seasoning and bring to a simmer, whisking often.
• Add cream cheese and stir until melted and smooth.
• Now sprinkle in the crawfish tails and mix well.
• Finally add 1 cup shredded cheese.
• Stir and remove from heat.
• Add 2-3 ladles of the crawfish filling to the bottom of a extra large baking dish. I used 2 dishes, one 8X8 and 1 9X13.
• Add a couple spoonfuls of the filling to each tortilla and roll.
• Please seam side down in the baking dish{es} and repeat until all tortillas are filled.
• Spread remaining filling on top of the tortillas then top with 1 cup shredded cheese.
• Cover with aluminum foil and bake for 20 minutes.
• Optional: remove foil and turn the broiler on and heat for an additional 2 minutes to crisp and melt the cheese more.
• Sprinkle with green onions and serve with rice on the side.

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