Cajun Crawfish Fettuccine
Cajun Crawfish and Shrimp Pasta, made with Fettuccine pasta, or you can use your favorite pasta shape. Makes enough for a crowd, just add a salad and fresh baked bread, good stuff…
Cajun Crawfish Fettuccine
Ingredients
- 1 pound fettuccine, cooked to package directions, and tossed with a little olive oil in a large serving bowl.
- 1 pound Louisiana crawfish tail meat, cooked
- 1 jar regular Alfredo sauce, about 16 ounces
- 16 ounces half and half
- 3 tablespoons butter
- 4 tablespoons flour
- 3 tablespoons olive oil
- 1 tablespoon cajun season
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Crystal hot sauce
- 1/3 cup shredded parmesan cheese, (more for topping, if desired)
- green onions sliced for topping, optional
Directions
- In a large skillet on medium/low heat, add butter and olive oil, when butter is melted whisk in the flour to make paste, (roux). Add and whisk in the seasonings. Turn heat to medium.
- Slowly add and whisk in the half and half, keep stirring until thickened. Add and stir in the jar of Alfredo sauce.
- Add the Crystal hot sauce and Worcestershire sauce stir to blend.
- Add the crawfish to the sauce, heat through.
- Pour sauce over the pasta and mix in completely to cover, add and toss in the 1/3 cup parmesan cheese.
- Serve, top with green onions and more cheese. Enjoy!