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!