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.”

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