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crawfish pasta fettuccine recipe

Crawfish Fettuccine

  • 16

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  • 14 Cup(s) all-purpose flour
  • 4 Tablespoon(s) dehydrated parsley
  • 1 Pound(s) fettuccine pasta, cooked
  • 2 Clove(s) garlic, minced
  • 1 Pint(s) half and half
  • 2 Teaspoon(s) jalapeno relish
  • 4 Pound(s) Louisiana Crawfish Tail Meat
  • 1 12 Cup(s) margarine
  • 1 Pound(s) Velveeta cheese, cubed


  1. Melt margarine in large saucepan
  2. Add onion, bell pepper, and cook until tender
  3. Add flour cover and cook approx. 15 minutes stirring frequently to prevent sticking
  4. Add parsley and crawfish tails
  5. Cook covered 15 minutes stirring frequently
  6. Add cream, cheese, jalapeño relish, garlic, and Creole seasoning
  7. cover and cook on low heat for approximately 30 minutes stirring occasionally
  8. Meanwhile, cook fettuccine according to package directions
  9. Combine cooked fettuccine and crawfish mixture and pour into greased casserole dish
  10. Sprinkle top with parmesan cheese
  11. Bake 350 degrees until heated through
  12. Serve with salad and hot French bread