Crawfish Fettuccine

Late winter and early spring I always get a craving for crawfish.  It’s in season around this time of year and paired with Mardi Gras, these two events always remind me of several delicious years living in Louisiana.

My time in Louisiana were pre-culinary school.  My lack of culinary skills back then were sorely evident.  Especially when I brought home a delectable dish made for me by one of my patients.  Usually a Cajun chicken stew, gumbo or etouffee; and once a divine Crawfish Fettuccine.

I’d dance happily into the kitchen of our little pink house and plant my gift of food on the bright green counter.  Ranger Craig and I would carefully, almost ceremoniously, open the plastic containers filled with food and stare at amazement.

crawfish fettuccine with white wine bechamel sauce

Crawfish Fettuccine

This makes me smile now.  We were so enthralled with the deliciousness bestowed upon us by the kindest, sweetest Cajun women.  All with hearts of gold, wanting to feed two young people who had no idea how to cook.

Maybe this is why I love to give the gift of food.  Brings back memories of the kindness shown to Ranger Craig and I many years ago when we were just starting our careers… and hadn’t given a second thought as to how we might eat.

Unfortunately, I never got the recipe for the crawfish fettuccine.  And that’s ok.  Although I would have loved Mrs. Breaux’s recipe, several years ago I re-created this slightly decadent dish.

Rather than a traditional heavy cream sauce I’ve prepared this dish with a béchamel laced with white wine, a hint of lemon and of course a dash of Tabasco.  This keeps the dish a little lighter but with all the unique flavors of Cajun cuisine.

Tastes like Mardi Gras in a pasta bowl.  🙂

Crawfish Fettuccine

Serves 6-8


1 lb fettuccine, prepared according to package directions (I often sub with gluten free fettuccine)

4 tablespoons unsalted butter

½ cup finely chopped onions

½ cup finely diced green pepper

2-3 cloves garlic, finely chopped

4 tablespoons all-purpose flour

1 ½ cups warm milk

½ cup white wine

2 tablespoons chopped fresh chive, plus more for garnish

Spritz of lemon

Salt and pepper to taste

1 lb cooked crawfish tails (or cooked shrimp or lobster pieces)

Grated parmesan for garnish

Lemon wedges for serving


In a large sauce pan, heat the butter on medium high and when the better is melted add the onions and green peppers.  Once the onions and green peppers are wilted add the garlic and sauté for a minute longer.

With a whisk, add the flour, stirring for a minute or two, just don’t let the flour brown.  Turn the heat to medium low and then slowly whisk in the warm milk.  Once incorporated and smooth add the white wine.  Continue to whisk until the béchamel has thickened.  Adding additional milk if the sauce is too thick.

Stir in the fresh chive and spritz of lemon and then season to taste with salt and pepper. I love using fine sea salt to season this dish.  Last, add a dash or two of Tabasco to taste.

Place the cooked fettuccine on a large platter or in a large pasta bowl.  Fold the crawfish tails into the sauce and pour over the fettuccine.  Garnish with grated parmesan cheese and additional chopped chive.  Serve with extra lemon wedges.



  1. Looks spectacular!!!

  2. this is beautiful Karista! I have never had crawfish anywhere but in New Orleans. Where do you get them here in Seattle?

    • Alyssa, I get it at my local fish market, Gemini. I told Erina next time I see you ladies I’ll bring you each a pound. it’s typically frozen so you can use it when you like. 🙂

  3. This looks delicious. Crawfish isn’t available here, but I guess I could substitute for lobster!

  4. Lovely photos! And so exotic with the use of crawfish!

  5. This looks amazingly indulgent and so seasonal. Making my mouth water!

  6. That’s a great looking dinner.

  7. I bet you were an awesome cook pre-cooking school. You are just holding out for your husband to try them out on. To have lived in Louisiana must have really given you an interesting spin on cuisine and flavors. I love this dish and already am thinking about my lactose free, egg free and gluten free substitutions so I can enjoy this dish too.

    • I wish I could say I was a good cook pre-cooking school. I had a few dishes in my recipe repertoire I could prepare, other than that I’m surprised I didn’t cause someone a slow and painful death. LOL! Are you lactose, egg and gluten free? We’re mostly gluten free here and somewhat dairy free but thankfully no one is allergic to eggs. I did make this fettuccine with gluten free pasta but I haven’t prepared it dairy free, although I do often prepare a spicy red shrimp fettuccine with a red sauce. Almost like a shrimp puttanesca. I’m sure crawfish would be just as divine in a red sauce. Have a lovely Sunday Bam!

  8. Oh that looks delicious. Just got a box of shrimp off the boat in Westsound- good timing. I bet you could reach into those memories with your taste buds.
    We need to go to Louisiana… Between the food and the jazz- it’s a must. xx

    • Wendy you articulated perfectly… I can reach into my Lousiana food memories and remember the divine flavors that hit my taste buds. LOL! And yes, a trip to the Cajun state would be a blast with Chez Chloe 🙂 Has O played there?

  9. Beautiful dish Karista – This is summer in a bowl for me 😉 In Scandinavia we devour crawfish in the summer, outside during warm and light summer nights. Nothing better!

    • Anne, I had no idea crawfish were found in Scandinavia. They are such a delicious treat and make such fun summer food memories. I agree… nothing better! Happy Sunday!

  10. Oh gosh this looks good! I just had my first crawfish in Florida last week and now I’m hooked!

  11. Gorgeous, Karista! Beautifully presented of course!

    • Well thank you Frugal! I’m a bit tardy getting back to comments and visiting my fave blogs. I’ll stop by soon. I’ve been out of town and now jumping back into work. Phew! Life gets too busy sometimes. Happy Sunday 🙂

  12. Oh my goodness, this looks just heavenly! I’ve got some jumbo shrimp in the freezer…so this is getting MADE! Where do you get crawfish in Seattle?

    • Erina I purchase crawfish from my fishmonger here in Issy. Gemini Fish Market. They are awesome and usually keep the frozen tails on hand. I’ll bring you some next time we get together 🙂

  13. annakrause says:

    this looks so good!

  14. I love your little stories from the past.. I’m just imagining you in that Pink House:) Love, love this, oh, my goodness there are so many recipes I want to try. You must have loved the food in Louisiana! xx

    • LOL! Smidge, I’m not kidding when I tell you houses in LA are painted much differently than in the rest of the US. Literally the house was a “dusty rose” as it was called back then. The kitchen with bright spring green countertops and matching wallpaper. It was adorable and Ranger Craig and I thought we lived in a mansion. 🙂 We did love the food in LA and almost every weekend tried a new restaurant either in Baton Rouge or New Orleans. I think we drove the entire state looking for the best gumbo. Of course, this was BK. (before kids) 🙂

  15. I ate crawfish before I even realized what crabs and lobsters were. Yum!

  16. This sounds great…I’ll have to prepare it with shrimp as I haven’t seen crawfish here in New England.

  17. Oh, if only more folks in the US ate crawfish, they might be easier to buy…The only ones I could get when I was selling fish came farm-raised, pre-cooked, from China. Maybe that’s improved now?
    Wonderful recipe, beautiful photo!

    • Thank you! Thankfully the crawfish I get here are either from Louisiana or Mississipi or we also get them from Oregon. Just let me know when you want some and I’ll ship them to you 🙂

  18. I’ve never had a crawfish dish – have only gone fishing with them 🙂 Recipe sounds incredible and your photo is simply perfect – captures this dish so well. Love the colors!

    • Thanks Danny! If you ever have a chance to tour New Orleans you would love it. You should absolutely travel there and write a few posts on the food! Happy Sunday 🙂

  19. There is nothing quite like the food from Louisiana – and I’m a sucker for crawfish. This looks fantastic!

  20. lovely dish, I’ll definitely try it out someday, thank you for the recipe Karista ^^

  21. What a luscious recipe. I love the top photo.


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