Crawfish Fettuccine Recipe – A Louisiana Classic.
This recipe is super easy and only uses four ingredients: garlic, butter, crawfish boil spices, and heavy cream. The result is an intensely flavorful pasta dish that will have you craving more!
What’s the secret to a perfect crawfish fettuccine? It’s the sauce.
What is Crawfish Fettuccine
Crawfish Fettuccine is a popular dish in Louisiana, and it’s easy to see why! The combination of crawfish and fettuccine with butter makes for a delicious meal.
- 1 lb. cooked crawfish tails
- 1/2 cup chopped green onions
- 1/2 cup sliced mushrooms
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- To make Crawfish Fettuccine, you will need:
- 1 lb. pasta
- 4 Tablespoons butter, divided
- Prepare the ingredients by following these steps:
- Cook pasta according to package directions. Set aside and rinse under cold water for about 10 minutes to remove excess starch, then drain well in a colander.
- In a large saucepan over medium heat, heat 2 tablespoons oil. Add garlic and onion; cook until soft (about 3 minutes). Add crawfish tail meat; cook until warmed through (about 2 minutes). Stir in cream; bring to a boil over high heat, stirring constantly so that it doesn’t scorch on the bottom of your pan!
- In a bowl, add the flour, salt and pepper.
- Add the egg yolk and mix well with a fork until it forms a dough ball (about 5 minutes).
- Roll out dough into long strips about 1/4 inch thick on parchment paper or waxed paper; use 2-inch square cutters to cut out rounds from them (or use cookie cutters). Repeat until you have used all your dough for this recipe! This step is crucial because it helps keep them from getting too soft when you boil them later on in this process—so don’t skip it!
Tips on Cajun Fettuccine Recipe
You can find shelled and cleaned cooked crawfish tails in frozen form, doing all the work for you. The crawfish meat should be refrigerated overnight to defrost. You have the option to eliminate or keep any remaining black vein that runs alongside your back. However, if you spot some orange-red butter-like material, don’t throw it away! That fat is especially delicious and gives your completed dish a ton of flavor.
Even though there are additional steps if you’re using frozen, cooked entire crawfish, it’s still not difficult. Before being cooked, crawfish are cleaned in a procedure known as purging, so once more, a lot of the work has been done for you. The remaining steps resemble cleaning shrimp. Remove the shells from the tails after twisting off the heads. Squeeze the tail’s tip firmly, use the meat under the shell as a lever by pressing your thumbnail against it, and then pull while gently twisting. It should be easy to remove the shell.
Variations and Substitutions
- Flour: If you’re not a big lover of cream of soup, you could try making a light roux or something similar.
- You could substitute shrimp for the crawfish in this recipe to make shrimp fettuccine.
- Onions: You might substitute yellow onion or even sweet onion for the shallots if you desire a stronger onion flavor.
- It’s a question I get a lot: “Cajun seasoning.” Can I replace the creole seasoning with cajun seasoning? Yes, they can exchange because they are almost the same thing.
- Smoked sausage is a fantastic addition that you might include to this recipe.
- Mild Rotel: Use this rotel to make the dish a little milder.
- When serving, top the dish with a little parmesan cheese.
- Red bell pepper would make a great sweetness addition.
- sour cream – You might want to try substituting part of the Velveeta with this.
You can make this delicious dish in your own kitchen.
Making this dish in your own kitchen is a great way to get the feel of cooking, and you’ll learn how to cook some new dishes as well. You can make this delicious dish in your own kitchen!
We hope that you have enjoyed reading this article and have learned a little bit about Crawfish Fettuccine. For more information on how to make this dish, check out the recipe section!
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