Shrimp and Crawfish Fettuccine

May 16, 2019
This creamy fettuccine alfredo takes a Southern twist packed with an array of seasonings, shrimp, fettuccine pasta and crawfish tails. Top it off with Parmesan cheese, then add a dash of parsley for some beautiful color!
Prep time: 35 minutes   Cooking time: 15 minutes   Serves: 8  


2 Whole Chopped Onions
2 Whole Chopped Celery
1 Whole Chopped Bell Pepper
1 Whole Chopped Green Onion
6 Tbsp. Margarine
2 Tbsp. All-Purpose Flour
1/8 Cup Chopped Parsley
2 Lbs. Crawfish tails
2 Tbsp. Jalapeño Relish
1/2 Lb. Velveeta Cheese
1/2 Pt. Half & Half
3 Whole Garlic (minced)
3 Tbsp. Tony Chachere's Original Creole Seasoning
1/2 Lb. Fettucine
1/2 Cup Parmesan


1: In a dutch oven, sauté onions, celery, bell pepper and green onions in margarine on medium heat until tender.
2: Add flour, parsley and crawfish and cook for 15 minutes.
3: Add relish, cheese, Half and Half and garlic.
4: Reduce heat and simmer for 10 minutes.
5: Stir often to prevent sticking.
6: Season with Tony Chachere's Original Creole Seasoning.
7: During the last 10 minutes of cooking crawfish, begin boiling the pasta so that it will be tender at the same time that the crawfish is cooked.
8: Follow directions on the bag to boil the pasta, but do not add salt.
9: When the pasta is tender, drain, rinse in cold water and drain again.
10: In 1 or 2 casserole dishes, coated with cooking spray, pour some of the pasta across evenly, then cover with crawfish mixture.
11: Continue alternating pasta and crawfish mixture until all is used up.
12: Sprinkle top with Parmesan cheese (optional).
13: Bake at 350 degrees for 15 minutes.

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Original Creole Seasoning
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