If you love rich, creamy pasta with a bold Cajun kick, this Cajun Ninja Crawfish Fettuccine is going to be your new favorite. It’s loaded with crawfish tails, buttery sauce, and just the right amount of spice—perfect for a cozy dinner or a special occasion. This Louisiana-inspired dish is comfort food at its best!
Why You’ll Love This Recipe?
- Creamy, cheesy, and perfectly seasoned—every bite is packed with flavor.
- Comes together in about 30 minutes, making it great for busy nights.
- A great way to use leftover crawfish from a boil!
- Easily customizable—adjust the spice level or swap proteins if needed.
Ingredients
The full list is below, but here’s what you’ll need to bring that bold Cajun flavor:
- Fettuccine pasta – holds up well to the rich sauce
- Crawfish tails – fresh or frozen, but make sure they’re peeled and cleaned
- Butter – for that rich, velvety texture
- Garlic and onions – the flavor foundation
- Bell peppers – adds a slight sweetness and crunch
- Cajun seasoning – the secret to that spicy kick
- Heavy cream and cream cheese – makes the sauce extra creamy
- Parmesan cheese – for that perfect cheesy finish
- Chicken or seafood stock – enhances the depth of flavor
How to Make Cajun Ninja Crawfish Fettuccine
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Drain and set aside, reserving about ½ cup of pasta water in case you need to loosen the sauce later.
Step 2: Sauté the Veggies
In a large skillet, melt butter over medium heat. Add chopped onions, bell peppers, and garlic, cooking until soft and fragrant.
Step 3: Add the Crawfish and Seasoning
Toss in the crawfish tails and sprinkle with Cajun seasoning. Stir and let it cook for a couple of minutes so the flavors blend together.
Step 4: Make the Creamy Sauce
Lower the heat and stir in the heavy cream, cream cheese, and chicken stock. Let it simmer for a few minutes until the sauce thickens. Add Parmesan cheese and stir until melted and smooth.
Step 5: Combine Everything
Toss the cooked fettuccine into the skillet, coating it well with the sauce. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
Step 6: Serve and Enjoy
Taste and adjust seasoning if needed. Serve hot, garnished with chopped green onions and extra Parmesan.
Expert Tips and Tricks
- Use fresh crawfish tails for the best flavor, but frozen works just as well.
- Want more spice? Add extra Cajun seasoning or a dash of hot sauce.
- For a richer sauce, mix in a little extra butter or an extra splash of cream.
- Don’t overcook the crawfish! They just need a couple of minutes to heat through.
Recipe Variations and Possible Substitutions
- Swap proteins: If you don’t have crawfish, shrimp or chicken work great.
- Cheese options: Try adding shredded cheddar for extra creaminess.
- Lighter version: Use half-and-half instead of heavy cream to cut down on richness.
- Extra veggies: Mushrooms, spinach, or tomatoes make great additions.
Serving and Pairing Suggestions
This dish is best served with garlic bread or a simple side salad to balance out the richness. A cold glass of sweet tea or a light white wine like Sauvignon Blanc pairs beautifully with the Cajun spice.
Storage and Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: The sauce may separate when frozen, but it can be revived with a little cream when reheating.
- Reheat: Warm it up on the stove with a splash of cream or stock to bring the sauce back to life.
FAQs
1. Can I use fresh crawfish instead of frozen?
Absolutely! Just make sure they’re peeled and cleaned before adding them to the dish.
2. What if my sauce is too thick?
Stir in a little reserved pasta water or chicken stock to loosen it up.
3. Can I make this ahead of time?
Yes! Just reheat it gently on the stove and add a little extra cream to refresh the sauce.
4. How do I make it extra spicy?
Use blackened seasoning, hot sauce, or diced jalapeños for an extra fiery kick.
Conclusion
This Cajun Ninja Crawfish Fettuccine is creamy, bold, and full of Louisiana flavor. Whether you’re making it for a weeknight meal or a special dinner, it’s guaranteed to impress. Try it out and let me know how you like it!
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Spicy Cajun Crawfish Fettuccine: A Bold Louisiana Comfort Dish
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings (adjusted to 8-10 for a larger batch) 1x
- Category: Pasta, Main Dish
- Method: Stovetop
- Cuisine: Cajun, Southern
- Diet: Vegetarian
Description
This Cajun Ninja Crawfish Fettuccine is a rich and creamy pasta dish infused with bold Cajun flavors. Loaded with tender crawfish tails, a spicy, cheesy sauce, and perfectly cooked fettuccine, this dish is a comforting Louisiana classic. Whether for a family dinner or a gathering, this Cajun-style pasta will impress with its deep, savory flavors and a touch of heat.
Ingredients
- 2 packages 1 lb each fettuccine pasta
- 2 sticks 1/2 lb butter
- 1 bell pepper chopped
- 3 celery stalks chopped
- 2 large white onions chopped
- 6 garlic cloves finely chopped
- 2 tsp black pepper
- pinch of Duck Commander Cajun Seasoning or other Cajun seasoning
- 2 tbsp fresh parsley chopped
- 2 lbs crawfish tail meat
- 3 tbsp flour
- 1 can 10.75 ounces cream of mushroom soup
- 1/2 lb Velveeta cheese cut into chunks
- 1/2 cups sour cream
- 1 cup grated Parmesan cheese
- salt
Instructions
- In a large pot of boiling water, cook the pasta according to the package directions. Drain and set aside.
- In a Dutch oven or large pot, melt the butter over medium heat.
- Add the bell pepper, celery, onions, and garlic and cook, stirring occasionally until the vegetables are soft, about 15 minutes.
- Add the pepper, Cajun seasoning, and parsley.
- Add the crawfish and cook for 4 to 5 minutes.
- Stir in the flour and cook for another minute.
- Add the soup, Velveeta, sour cream, Parmesan, pasta, and salt to taste.
- Stir it all together and heat until everything is hot and the cheeses are melted.
- Scoop onto plates and serve hot with crusty French bread on the side.
Notes
Recipe from Miss Kay’s Duck Commander Kitchen cookbook.
- For a spicier dish, increase the Cajun seasoning or add hot sauce.
- If the sauce is too thick, add a splash of chicken broth or pasta water to loosen it.
- You can substitute shrimp if crawfish is unavailable.
- For a baked version, transfer to a casserole dish, top with more cheese, and bake at 375°F for 10 minutes.
Nutrition
- Serving Size: ~1.5 cups
- Calories: ~550 kcal
- Sugar: 3g
- Sodium: ~750mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 140mg
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