Crawfish Fettuccine

Leftover crawfish tails from a crawfish boil?

Make crawfish fettuccine!

It’s rich, cheesy, delicious, and it freezes well!

Here is how I make it.

Take a bag of frozen seasoning blend and toss it in a pot with melted butter. Cook on medium high heat until veggies start getting tender.

Add garlic, salt and pepper.

Add flour and stir, cooking for a few minutes.

Add crawfish tails and half and half.

Bring to a low simmer until sauce thickens slightly.

Add velveeta.

In a separate pot boil the fettuccine according to directions.

Drain pasta and place in a 9×13 casserole dish that has been buttered or sprayed with cooking spray.

Pour cheesy crawfish sauce over noodles, stir to combine.

Sprinkle parmesan cheese on top.

Cover with foil and bake at 350 degrees for 25 minutes.

Lord have mercy.


The next day I cut the refrigerated leftovers into squares and wrapped it wax paper.

Place in a large Ziploc bag and freeze. Now you have individual portions of crawfish fettuccine and all you have to do is pop it in the microwave and heat it up.

You’re welcome!


Crawfish Fettuccine

1 lb fettuccine

1/2 stick butter

10 oz. bag frozen seasoning blend

2 cloves garlic, minced

salt and pepper to taste

1 lb crawfish tails ( leftover from a boil or a frozen pack that has been thawed and rinsed)

2 tbsp. flour

1 1/2 cups half and half

1 lb Mexican Velveeta, cut in cubes

Kraft grated parmesan for sprinkling


Preheat oven to 350 degrees.

Melt half a stick of butter in a large pot. Add seasoning blend and cook on medium high heat until veggies start to get tender.

Add garlic, salt and pepper to taste.

When veggies are tender, add flour, stir and cook for an additional 2-3 minutes.

Add crawfish and half and half. Bring to a low simmer, stirring frequently until sauce slightly thickens.

Add Velveeta and stir until cheese has melted and sauce has become smooth and glossy.

Add Cajun seasoning to taste (I did not add any more seasoning because my kids are sensitive to spice.)

In a separate pot, boil the pasta according to package. Drain pasta and place and a buttered or greased 9×13 casserole dish.

Pour sauce over pasta and stir to combine.

Sprinkle parmesan cheese on top.

Cover with foil and bake 25 minutes or until bubbly.


6 thoughts on “Crawfish Fettuccine”

  1. Crawfish Fettuccine is one of my all time favorites. I like to use the leftovers from a live crawfish boil for added flavor. When you make a fettuccine with leftover crawfish tails and onions from a boil the added flavor and dimension makes an irresistible dish.

  2. Just got done making the sauce. Soooo so so good. Used 1 tsp of cajun seasoning. Since our kids are eating it too. So rich and creamy. We’re using bowties so not a fettuccine lol. But it’ll still be good.. thank you!!

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