Description
A rich and creamy Crawfish Fettuccini pasta dish that combines tender crawfish tails with a cheesy sauce infused with sautéed vegetables and a hint of jalapeno for subtle heat, perfect for a flavorful seafood pasta dinner.
Ingredients
Scale
Vegetables and Aromatics
- 1 large onion, peeled and chopped
- 1 medium red bell pepper, seeded and chopped
- ½ cup sliced green onions
- 1 celery rib, chopped
- 1 garlic clove, peeled and minced
- 1 tablespoon chopped jalapeno pepper
Dairy and Sauce Ingredients
- 1 cup butter, cubed
- 1/4 cup all-purpose flour
- 8 ounces Velveeta cheese, cubed
- 1 cup half-and-half
- ½ teaspoon salt
Main Ingredients
- 8 ounces fettuccine
- 1 ½ pounds frozen cooked crawfish tails, thawed
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, melt the cubed butter over medium heat. Add the chopped onion, red bell pepper, green onions, and celery. Sauté the vegetables until they are tender, then add the minced garlic and chopped jalapeno pepper, cooking for an additional minute to release their flavors.
- Create Roux: Stir in the all-purpose flour with the sautéed vegetables and cook for 2 minutes, stirring constantly to avoid lumps and develop a lightly toasted flavor.
- Add Cheese Sauce Ingredients: Gradually add Velveeta cheese cubes, half-and-half, and salt to the pot. Stir continuously until the cheese melts and the sauce thickens into a smooth, creamy consistency. Be sure to stir often to prevent the sauce from sticking or burning.
- Cook Pasta: While the sauce is thickening, bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Drain the pasta well and set aside.
- Combine and Heat Through: Add the drained fettuccine and thawed crawfish tails into the cheese sauce. Stir gently to combine everything evenly. Cook uncovered over medium heat for 3 to 5 minutes until the dish is heated thoroughly and flavors meld.
Notes
- Use fresh or frozen crawfish tails; ensure they are fully thawed before cooking for even heating.
- Adjust jalapeno quantity according to your preferred spice level or omit for a milder dish.
- Velveeta cheese creates a smooth, creamy texture, but you can substitute with other melting cheeses like cream cheese or cheddar if desired.
- For a lighter version, substitute half-and-half with whole milk or a milk alternative.
- Serve immediately for best texture and flavor; leftovers can be reheated gently over low heat to prevent sauce separation.
