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Creamy Crawfish Fettuccini

This creamy crawfish fettuccini with crawfish tails, mushrooms, and cheesy Cajun seasoned sauce is great served with a nice salad and garlic bread on the side.


  • 2-3 sticks butter
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 cup of sliced mushrooms
  • 2-3 garlic cloves minced
  • 2 Jalapenos, seeded and stems removed
  • 2 tablespoons of all-purpose flour (more of less)
  • Cajun seasoning, to taste
  • 1 1/2 cups of heavy cream, such as half and half
  • 1 (10.75 ounce) can cream of mushroom soup
  • 8 ounces cubed cheese, such as colby, jack, cheddar, pepper jack
  • 1 lb. of peeled crawfish tails
  • 1 lb. fettuccini, cooked and kept warm


  1. Melt the butter in a large pot using medium heat.
  2. Toss in the mushrooms, garlic, diced onions, jalapeno peppers and bell peppers. Cook until tender which takes about 5 minutes.
  3. Slowly add the Cajun seasoning and flour making sure to keep stirring for about 1- 3 minutes. You just want this mixed well, not browned.
  4. Stir in the heavy cream a little at a time and cook until the mixture has slightly thickened, making sure to stir often.
  5. Stir in the cheese and soup and continue stirring until the cheese is melted and creamy.
  6. Add the crawfish tails, and cook only until it was warmed throughout.
  7. Serve in shallow plates or bowls over the cooked fettuccine.

Cornbread, garlic bread or hush puppies along with a salad are great sides to serve with this.

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