crawfish fettuccine recipe
Creamy, cheesy, and loaded with Louisiana flavor, this crawfish fettuccine recipe is a comforting Cajun classic that brings rich seafood taste to your dinner table in under an hour.
Ingredients
- 1 lb crawfish tails peeled and cooked
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1/2 green bell pepper chopped
- 1/2 cup celery finely chopped
- 1 tsp Cajun seasoning
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper optional, for heat
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup chicken or seafood broth
- 1/4 cup grated Parmesan cheese optional
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley
Instructions
- Sauté aromatics: In a large skillet over medium heat, melt butter and olive oil. Add chopped onion, garlic, celery, and bell pepper. Cook for 4–5 minutes until softened and fragrant.
- Add seasoning: Stir in Cajun seasoning, paprika, cayenne (if using), salt, and pepper. Cook for another 1–2 minutes to toast the spices.
- Deglaze and simmer: Pour in broth and bring to a simmer. Let it cook for 3–4 minutes to reduce slightly.
- Creamy base: Stir in the heavy cream and reduce heat to low. Simmer for 5–6 minutes, stirring occasionally, until sauce thickens slightly.
- Add crawfish: Gently fold in the cooked crawfish tails. Cook for 4–5 minutes, just to heat through. Don’t overcook.
- Finishing touches: Add lemon juice, Parmesan (if using), and chopped parsley. Taste and adjust seasoning as needed.
- Serve: Spoon over hot pasta, steamed rice, or toasted bread. Garnish with extra parsley and a lemon wedge if desired.
Notes
- Use fresh or frozen crawfish: If fresh crawfish tails aren't available, frozen ones work well. Just ensure they are fully thawed and drained before cooking to prevent watering down the sauce.
- Control the spice: Adjust the cayenne and Cajun seasoning based on your heat preference. For a milder version, use a low-sodium Cajun blend or omit the cayenne.
- Don't overcook the crawfish: Crawfish is delicate and can become rubbery if overheated. Once added to the sauce, just warm them through for a few minutes.
- Make ahead: The sauce can be prepared up to a day in advance (without the crawfish). Store in the refrigerator and reheat gently on the stove before adding crawfish and serving.
- Serving suggestions: This creamy crawfish sauce pairs well with pasta (like linguine or fettuccine), white rice, or crusty bread. It’s also excellent over grits or mashed potatoes for a Southern twist.
- Dairy-free variation: Substitute coconut cream or a plant-based alternative for the heavy cream, and skip the Parmesan. Add a splash of lemon juice for brightness.
- Garnish for presentation: Fresh parsley and a squeeze of lemon just before serving add freshness and visual appeal, especially when plating for guests.
- Storage: Leftovers keep well in an airtight container in the fridge for up to 2 days. Reheat slowly on the stovetop to preserve texture.
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