Ingredients:

  • 12 oz fettuccine
  • 1 lb crawfish tails, peeled
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • ¼ cup green onions, sliced (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Boil salted water in a large pot. Cook fettuccine according to package directions until al dente. Drain and set aside.
  2. In a large skillet, melt butter and olive oil over medium heat. Add chopped onion, garlic, bell pepper, and celery. Sauté until softened, about 5-7 minutes.
  3. Stir in Cajun seasoning, salt, and black pepper. Cook for an additional minute to bloom the spices.
  4. Pour in heavy cream, chicken broth, and Worcestershire sauce. Stir to combine. Bring to a simmer, cooking until the sauce thickens slightly (about 5 minutes).
  5. Gently fold in crawfish tails, cooking until heated through (about 3-5 minutes).
  6. Add cooked fettuccine to the sauce, tossing to coat well. Cook for an additional 2 minutes.
  7. Transfer to a serving bowl. Garnish with green onions and parsley.