Cook Some Rice: Cajun Crawfish Fettuccine

Cajun Crawfish Fettuccine

Creamy, savory, and packed with Louisiana flavor, this crawfish fettuccine is a favorite for gatherings and special meals.

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Ingredients

• 1 lb cooked Louisiana crawfish tails
• 12 oz fettuccine pasta
• 4 tbsp butter
• 1 small onion, finely chopped
• ½ cup bell pepper, finely chopped
• 2 cloves garlic, minced
• 1½ tbsp Cajun seasoning
• ½ tsp cayenne pepper (optional)
• 1 cup heavy cream
• ½ cup half-and-half
• ¾ cup grated Parmesan cheese
• Juice of ½ lemon
• Salt and black pepper to taste
• Green onions or parsley, chopped (for garnish)

Instructions

1. Cook the fettuccine according to package directions. Drain and set aside.
2. In a large skillet over medium heat, melt butter. Add onion and bell pepper and cook until softened.
3. Stir in garlic, Cajun seasoning, and cayenne. Cook until fragrant.
4. Pour in heavy cream and half-and-half. Bring to a gentle simmer.
5. Stir in Parmesan cheese until melted and smooth.
6. Add crawfish tails and cook just until warmed through.
7. Toss in the cooked fettuccine and lemon juice, mixing well to coat the pasta.
8. Season with salt and black pepper to taste.
9. Garnish with green onions or parsley before serving.

Serving Tip

Serve hot with crusty French bread and a simple side salad.

Kitchen Notes

• Avoid boiling crawfish in the sauce — gently warming keeps them tender.
• Adjust seasoning at the end; Cajun flavors deepen as the dish rests.
• Leftovers reheat best with a splash of milk or cream.