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Crawfish Fettuccine

By Paula Deen


Difficulty: Easy


  • 1/2 lb butter
  • 1 chopped onion
  • 1 chopped green bell pepper
  • 1 cup diced celery
  • 3 cloves minced garlic
  • 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 cubed processed cheese with jalapeños
  • 2 (16-ounce) packages frozen cooked, peeled, and deveined crawfish tails, thawed crawfish tails
  • 1 16-ounce package cooked fettuccini
  • chopped, for garnish fresh chives


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.

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