This indulgent pasta bake has comfort food written all over it. Fettucine, crayfish, green pepper and celery are baked together in a cheesy sauce. Enjoy with crusty fresh bread.
If unavailable, substitute in large prawns.
I'm from Louisiana, and this recipe takes the cake! It's one that tastes like you spent all day in the kitchen, when you didn't! Kids love it too. Wonderful with a salad, bread and glass of wine. I highly recommend this one!! - 22 Dec 2001 (Review from Allrecipes US | Canada)
Hotter'n Hades and VERY fishy-tasting. But EXCELLENT !! I substituted skim milk for the half & half and used low fat Velveeta cheese. Takes a while to prepare but worth it. Yum yum yum - 18 Jul 2002 (Review from Allrecipes US | Canada)
This was very good. I'm from Louisiana and have eaten my fair share of crawfish fettucine and this was really great. I left out the cayenne pepper so it wouldn't be too, too spicy. But I used the called for amount of cajun seasoning. I think next time I make it I'll use a different type of pasta----maybe thin spaghetti or linguine. Last time I made it I put it in the slow cooker for a work potluck, and it was better than baked. I didn't cook the noodles and put it on high for 3 hours. Much creamier than baking. - 20 Jan 2003 (Review from Allrecipes US | Canada)