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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.