Ingredients for Cajun Crawfish And Andouille Fettuccine
- 4 tablespoons butter
- Green Onion
- 1/4 cup chopped fresh parsley
- Crawfish Tail
- Andouille Sausage
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1 teaspoon cayenne pepper (or more, to taste)
- 1 pound fettuccine
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How to Make Cajun Crawfish And Andouille Fettuccine
- Melt 4 tablespoons of butter in a large heavy-bottomed saucepan over medium heat. Add 1 medium onion, chopped, and 1/4 cup chopped fresh parsley. Sauté until softened, about 5 minutes.
- Add 1 pound of Andouille sausage, sliced, and 1 pound of cooked crawfish tails. Cook until the sausage is browned and the crawfish is heated through, about 5-7 minutes.
- Stir in 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 2 cups heavy cream, 1 teaspoon cayenne pepper (or more, to taste), and 1 teaspoon salt. Continue to cook over medium-low heat, stirring frequently, until the sauce has thickened to your desired consistency, about 5-7 minutes.
- Cook 1 pound fettuccine according to package directions. Drain and add to the sauce. Toss to coat.
- Serve immediately, topped with extra parsley (optional) and your favorite garlic bread.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
9g
Fat
161g
Carbs
22g
