Cheesy crayfish fettucine

    1 hour 30 min

    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.

    121 people made this

    Serves: 8 

    • 90g butter
    • 1 large onion, chopped
    • 1 green pepper, chopped
    • 3 sticks celery, chopped
    • 1 clove garlic, finely chopped
    • 1 tablespoon plain flour
    • 450g peeled crayfish tails
    • 225g processed cheese, such as Kraft singles, unwrapped and chopped
    • 250ml single cream
    • 2 teaspoons Cajun seasoning
    • 2 teaspoons cayenne pepper
    • 450g dry fettuccine pasta
    • 40g grated Parmesan cheese

    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. Melt the butter in a large frying pan over medium heat. Cook onion, pepper, celery and garlic in butter until onions are tender. Stir in flour and cook for 5 to 10 minutes, stirring frequently. Stir in crayfish. Cover and simmer for 15 to 20 minutes, stirring often.
    2. Stir in processed cheese, cream, Cajun seasonings and cayenne pepper. Cover and simmer for about 20 minutes, stirring occasionally.
    3. Meanwhile, bring a large pot of lightly salted water to the boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
    4. Preheat oven to 180 C / Gas 4. Butter a 20x30cm baking dish. Stir pasta into crayfish mixture; pour into prepared dish and sprinkle with Parmesan cheese.
    5. Bake in a preheated oven for 20 minutes or until hot and bubbly.

    Crayfish tails

    If unavailable, substitute in large prawns.

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    Reviews in English (101)


    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)