Crawfish Fettucine
Serves 825 mins prep30 mins cook
This Crawfish Fettuccine recipe is a grown-up take on a classic South Louisiana dish — crawfish-forward, deeply flavorful and made with real cheeses. Built on a roux with the holy trinity of Cajun cooking and some andouille sausage for bonus flavor, this is the creamy, decadent pasta recipe to make when you want to impress. It’s the perfect way to put fresh or frozen crawfish tails to use, too!
0 servings
What you need
cup milk
tsp creole seasoning
bunch parsley
cup yellow onion
clove garlic clove
tbsp all purpose flour
cup shredded cheddar
lb fettuccine
cup jack cheese
cup pasta water
cup celery
cup parmesan cheese
tbsp unsalted butter
Instructions
0 Before starting on the sauce, cook the pasta. Bring a large pot of salted water to a boil. Add the [wprm-ingredient text="1 lb. fettuccine pasta" uid="1"], and cook for 8-10 minutes or until al dente. Reserve [wprm-ingredient text="½ - ¾ cup pasta water" uid="2"] in a liquid measuring cup and set aside. Drain the pasta and toss lightly with olive oil to prevent sticking, and set aside. 1 Melt [wprm-ingredient text="4 tablespoons unsalted butter" uid="3"] over medium heat in a large pot or Dutch oven. 2 When the butter is fully melted, add [wprm-ingredient text="½ cup diced andouille sausage" uid="4"] and saute for 3-4 minutes, or until lightly browned. 3 Add the [wprm-ingredient text="3 cups chopped yellow onion" uid="5"], [wprm-ingredient text="¾ cup chopped celery" uid="6"] and [wprm-ingredient text="½ cup chopped green bell pepper" uid="7"] next. Cook for 7-10 minutes, or until softened. You do not want for the vegetables to begin to brown. 4 Add the minced [wprm-ingredient text="6 cloves garlic" uid="8"] next and cook until fragrant, about 1-2 minutes. 5 Measure in [wprm-ingredient text="2 tablespoons all-purpose flour" uid="9"], and stir it into the vegetable mixture. Cook for 1-2 minutes so that it does not have a raw flour taste. 6 Lower the heat to medium-low. Slowly pour in [wprm-ingredient text="1 ½ cups milk" uid="10"], stirring constantly, until the mixture begins thickening, about 2-3 minutes. 7 Measure in the [wprm-ingredient text="½ cup shredded cheddar cheese" uid="11"] and [wprm-ingredient text="½ cup shredded monterrey jack cheese" uid="12"], stirring constantly and letting the cheeses melt completely before moving to the next step. 8 Add [wprm-ingredient text="24 oz. crawfish tails" uid="13"], as well as the liquid from the packaging. Season liberally with [wprm-ingredient text="1 ½ teaspoons Creole seasoning" uid="14"], and stir into the sauce mixture. Cook for 5-8 minutes, or until warmed through. 9 Sprinkle in the [wprm-ingredient text="½ cup grated parmesan cheese" uid="15"], and stir to combine. Add the cooked fettuccine pasta directly to the sauce, and toss, until all noodles are coated. 10 Serve immediately with extra grated parmesan cheese, [wprm-ingredient text="Green onions and parsley" uid="16"].View original recipe
