Crawfish Fettuccine

Crawfish Fettuccine

From the Kitchen Of
Crawfish Fettuccine


1 1/2 sticks butter
2 stalks celery, chopped
1 bell pepper, chopped
1 bunch green onions, chopped
3-4 pods garlic, chopped
1/3 cup flour
1/2 cup water
2 pounds crawfish tails
4 tablespoons parsley, chopped
1/2 package regular fettuccini noodles
1/2 green spinach noodles
1 pound hot Mexican Velvetta cheese
1 pint half and half
Parmesan cheese


Melt butter, saute celery, bell pepper, green onions, garlic for ten minutes, add flour and blend well.  Add water and blend, cook low heat few minutes, add crawfish tails and parsley.  Cook fifteen to twenty minutes over very low heat.  While mixture cooks, prepare noodles according to directions, set aside. 

Add cheese (cut into small pieces), blend well and half & half.  Blend.   Salt and pepper to taste. 

Mix noodles with crawfish mixture.  Place in buttered casserole, top with parmesan, bake uncovered for twenty minutes or until hot and bubbly.  

Suggestions: Substitute cooked chicken, shrimp, lobster or crabmeat. Also, saute fresh mushrooms (sliced) or quartered artichoke hearts, other vegetables, peas or chestnuts.

Serves 10.

Add new comment

The content of this field is kept private and will not be shown publicly.

Plain text

  • Web page addresses and email addresses turn into links automatically.
View additional recipes in this category

Kitchen Helpers