Cajun-Style Seafood Fettuccine

Recipe courtesy of Cook and Tell: Unique Cajun Recipes and Stories

Serves 6-8

  • 1 small pkg. fine noodles 
  • 1-2 pounds shrimp, crawfish, or crabmeat 
  • 3 medium onions, finely chopped 
  • 4 celery stalks, finely chopped 
  • 1 medium bell pepper, finely chopped 
  • 3 tablespoons garlic pureé
  • ¾ pound butter 
  • 1 small bottle Romano cheese 
  • 1 small bottle Parmesan cheese 
  • 1 8 oz. block Velveeta cheese 
  • ⅓ to ½ bottle Louisiana or Crystal Hot Sauce 

1 qt. of Half and Half cream

Season to taste with the following herbs & spices:

  • ⅛ teaspoon rosemary
  • ⅛ teaspoon oregano
  • ⅛ teaspoon thyme
  • ½ teaspoon Italian seasoning
  • 1 teaspoon black pepper
  • ⅓ teaspoon salt

Cajun-Style Seafood Fettuccine

Click image to enlarge



In a regular pasta boiling pot, boil noodles with olive oil and salt. Drain, rinse with cold water, and set aside. In a saucepan, sauté onions, celery, bell peppers, and garlic in butter until clear, about 10-15 minutes. Add seafood, seasoning, and hot sauce, simmer for 10 minutes. Put Velveeta and other cheeses in the pot, stirring until melted. Add some of the cream, stirring until smooth. Put noodles in a baking dish and pour mixture over noodles while mixing in the rest of the cream. Season to taste, may need more spices to your taste. This is the time to add more before baking. Bake in oven at 350 degrees for 15-20 minutes.


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