Crawfish Fettuccine Recipe by Paula Deen

Level: Easy


0 ratings
Loading the player...


  • 1/2 lb butter
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 cup diced celery
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Cajun seasoning
  • 1 1/2 cups milk
  • 1 10.75-ounce can cream of mushroom soup
  • 8 oz processed cheese with jalapenos, cubed
  • 2 (16-ounce) packages crawfish tails, frozen cooked, peeled, and deveined crawfish tails, thawed
  • 1 16-ounce package fettuccini, cooked
  • fresh chives, chopped, for garnish


In a large skillet, melt the butter over medium heat. Add the onions, bell peppers, celery, and garlic. Cook until tender, about 5 minutes. Add the flour and Cajun seasoning and cook for 2 minutes, stirring frequently. Stir in the milk and cook until slightly thickened, stirring constantly, 5 to 6 minutes. Add the soup and cheese, stirring until the cheese is melted. Add the crawfish, and cook until warmed through. Serve over the fettuccini. Garnish with chives, if desired.

Crawfish Fettuccini


Only registered users can write reviews. Please, or register

Be the first to review this product

Paula Deen Club       Sweet Home Savannah            SEG