Ingredients for Crawfish Fettuccine
- 1/2 cup chopped onions
- 1/4 cup chopped green onions
- 1/2 cup chopped bell peppers
- 1/2 cup chopped celery
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- Parsley
- 1 pound cooked crawfish tails
- 2 cloves minced garlic
- 1 cup shredded Velveeta Mexican Cheese
- 1 pound cooked fettuccine
- Half And Half
- 1/2 cup grated Parmesan cheese
- 2 cups heavy cream
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How to Make Crawfish Fettuccine
- Melt 4 tablespoons of butter in a large skillet over medium heat. Add 1/2 cup chopped onions, 1/2 cup chopped bell peppers, 1/2 cup chopped celery, 2 cloves minced garlic, and 1/4 cup chopped green onions. Saute until softened, about 5-7 minutes.
- Stir in 1/4 cup all-purpose flour and cook for 1 minute. Add 1 pound cooked crawfish tails.
- Cook for 15 minutes over medium heat, stirring occasionally, until heated through.
- Gradually whisk in 2 cups heavy cream and 1 cup shredded jalapeno cheese.
- Reduce heat to low and stir until the cheese is melted and the sauce is smooth and creamy.
- Add 1 pound cooked fettuccine. Gently fold to coat the noodles in the sauce.
- (Optional) Pour the mixture into a greased 9x13 inch baking dish. Sprinkle with 1/2 cup grated Parmesan cheese.
- (Optional) Bake at 350°F (175°C) for 15 minutes, or until golden brown and bubbly.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
24g
Fat
99g
Carbs
14g