Paula Deen Crawfish Fettuccine

Paula Deen crawfish fettuccine turns sweet crawfish tails, jalapeño cheese and a buttery vegetable sauce into a creamy Cajun pasta in 30 minutes. Try this easy Southern comfort food dinner for busy weeknights, a cozy Sunday dinner or a holiday table, since it's made in one skillet and feeds a crowd.

Cook the flour and Cajun seasoning for the full 2 minutes before the milk goes in, because that is what keeps the sauce smooth. Skip it and you taste raw flour, and the sauce can turn lumpy.

Paula builds the sauce on cream of mushroom soup and processed cheese with jalapeños, so it melts silky without breaking and carries a gentle kick. Half a pound of butter and a quick sauté of the onion, bell pepper and celery give it a rich base that tastes like a New Orleans kitchen.

Paula Deen Crawfish Fettuccine

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

780

kcal

A velvety, cheesy sauce with a little jalapeño heat clings to every strand of fettuccine. Tender crawfish tails warm through at the very end, so they stay juicy instead of turning rubbery.

Ingredients

• 1/2 lb Butter
  

• 1 chopped onion
  

• 1 chopped green bell pepper
  

• 1 cup diced celery
  

• 3 cloves minced garlic
  

• 2 tablespoons all purpose flour
  

• 1 teaspoon Cajun seasoning
  

• 1 1/2 cups milk
  

• 1 10.75-ounce can cream of mushroom soup
  

• 8 oz cubed processed cheese with jalapeños
  

• 2 (16-ounce) packages frozen cooked, peeled, and deveined crawfish tails, thawed crawfish tails
  

• 1 16-ounce package cooked fettuccini
  

• chopped, for garnish fresh chives
  

Directions

• Sauté the vegetables: Melt 1/2 lb butter in a large skillet over medium heat. Then add 1 chopped onion, 1 chopped green bell pepper, 1 cup diced celery and 3 cloves minced garlic, and cook about 5 minutes, until tender.
• Cook the flour: Stir in 2 tablespoons all purpose flour and 1 teaspoon Cajun seasoning. Cook for 2 minutes, stirring often, so the flour loses its raw taste.
• Add the milk: Pour in 1 1/2 cups milk and keep stirring. Cook for 5 to 6 minutes, until the sauce thickens slightly.
• Melt in the cheese: Add 1 can (10.75 ounces) cream of mushroom soup and 8 oz cubed processed cheese with jalapeños. Stir until the cheese melts and the sauce turns smooth.
• Warm the crawfish: Add 2 (16-ounce) packages thawed crawfish tails and stir them into the sauce. Cook just until they are warmed through, since they are already cooked.
• Serve and garnish: Spoon the sauce over 1 (16-ounce) package cooked fettuccini. Then sprinkle chopped fresh chives on top for a fresh finish.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 5-quart stainless steel colander, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use shrimp instead of crawfish tails?

Yes, cooked peeled shrimp works well in the same amounts. Chop them if they are large, and warm them in the sauce just until heated through so they stay tender.

How do I thaw frozen crawfish tails?

Move them to the fridge the night before, or set them in a colander under cold running water for a few minutes. Drain them well so extra water doesn't thin the sauce.

Can I make the sauce ahead of time?

You can make it a day ahead and keep it in the fridge, but add the crawfish only when you reheat it. Warm it slowly over low heat and stir in a splash of milk to loosen it.

How should I store and reheat leftovers?

Keep the pasta and sauce in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a little milk, because the microwave can make the crawfish tough.

What if I can't find cheese with jalapeños?

Use plain processed cheese and add a pinch more Cajun seasoning or some diced pickled jalapeños. You'll get the same smooth melt with a similar kick.