Saturday, December 10, 2011

Southern~Inspired Crawfish Fettuccini

Crawfish Fettuccine

Rich and delicious, crawfish in spicy cheese sauce in this Southern-inspired recipe!!

Crawfish Fettuccine 
The Chef In My Head 
Serves 4

1/2 C Butter
1 large clove garlic, minced
3 large shallots, sliced
4 green onions, chopped
1/4 pound sliced fresh button mushrooms
1/4 pound sliced fresh shitake mushrooms
3 T. flour
1/2 C dry white wine
3/4 C half-and-half cream
2 jalapenos, minced
1 C mozzarella cheese, shredded
1 (16 ounce) package cooked and peeled whole crawfish tails
1/2 tsp Creole seasoning (such as Tony Chachere's)
sea salt and fresh ground black pepper to taste
1/4 C Parmesan cheese, or to taste
1/2 (16 ounce) package fettuccine pasta

Melt butter in large pot over med-high heat.  Stir in the garlic, shallot, onion, jalapeno and mushrooms.  Saute until translucent.  Add flour and saute for a 1-2 minutes to cook off raw flour taste.  Deglaze pan with white wine.  Add half-and-half and mozzarella cheese, season with Creole seasoning, salt and pepper; reduce heat, cover and simmer 15 minutes.  

Fill a large pot wit lightly-salted water and bring to a rolling boil.  Stir in the fettuccine and return to a boil.  Cook according to package directions.  Drain well.  Serve the crawfish over the hot pasta.


Add a fresh salad and crusty French bread and you have a beautiful meal!

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  1. Do you deliver. Damn, I'm hungry! Daddy

  2. yum that does look good!!! .. if you deliver to daddy you better deliver to me:)

  3. Thanks Have a great day. Larry


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