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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.