03/22/2026
I know, I know! This is a baking page, but when you whip up a pot of crawfish fettuccine that tastes as good as this one does, you've just got to share. Something this delicious shouldn't be so easy to make.
1 stick of butter
1 container of Guidry's seasoning mix
1 head of minced garlic
1 can of jalapenos
1 can of Rotel
1 can of golden mushroom soup
1 cup of chicken broth
1/2 cup of half and half
1 small bunch of chopped green onions
1 pound of Velveeta
2 pounds of crawfish tails ( if you don't have any leftovers from a crawfish boil, make sure you're getting Louisiana crawfish tails and not that imported mess)
Your favorite Cajun seasoning
A box of fettuccine noodles
Melt the butter and sauté the seasoning mix for about five minutes, then add the garlic and cook for another two or three minutes. Add the can of jalapenos, Rotel, mushroom soup, and chicken broth. Simmer for 20ish minutes. Add the half and half, green onions, and Velveeta. Simmer until Velveeta is melted. Add your crawfish tails and season with Cajun seasoning to taste. Add salt if needed. Cook your fettuccine according to package directions, drain, and add to crawfish sauce. Mix it up and serve with a good salad and crusty French bread.
Let me know if you try it!
