Shrimp and Crawfish Fettuccini

Main Course

Recipe excerpted from Cooking Up a Storm by Marcelle Bienvenue and Judy Walker

Serves 12

  • 1½ cups (3 sticks) butter 
  • 3 cups chopped onions 
  • 2 cups chopped green bell peppers 
  • 1 cup chopped celery 
  • ½ cup all-purpose flour 
  • ½ cup chopped fresh parsley 
  • 1½ pounds medium shrimp, peeled and deveined 
  • 1½ pounds peeled crawfish tails 
  • 2 cups half-and-half 
  • 1 pound Velveeta or American cheese, cubed 
  • 2 tablespoons chopped pickled jalapeño peppers 
  • 2 teaspoons chopped garlic 
  • salt 
  • cayenne pepper 
  • 1 pound fettuccine, cooked according to the package directions and drained 
  • 1 cup grated Parmesan cheese 

Shrimp and Crawfish Fettuccini

Click image to enlarge




Preheat the oven to 350ºF.

Melt the butter in a large heavy Dutch oven over medium heat. Add the onions, bell peppers, and celery and cook, stirring often, for 10 minutes, or until they are wilted and pale gold. Add the flour and cook, stirring· often, for 2 minutes. Add the parsley, shrimp, and crawfish. Cook, stirring often, for about 5 minutes, or until the shrimp turn pink. Add the half-and-half, cheese, jalapeños, and garlic. Stir until the cheese is completely melted and the mixture thickens, about 5 minutes. Season to taste with the salt and cayenne.

Arrange the fettuccine in a 3-quart casserole and pour the seafood mixture over it evenly. Sprinkle the top of the casserole with the Parmesan cheese. Bake for about 10 minutes, or until the mixture bubbles.

Excerpted from Cooking Up a Storm 


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive