Paula Deen’s Crawfish Fettuccine

Paula Deen's Crawfish Fettuccini...mostly.
Paula Deen’s Crawfish Fettuccine…mostly.

     What do you do when you have crawfish leftover from a boil? No, really. What do you do? The easiest thing, and therefore the one I usually do, is make pasta. But I would love to hear what you do.

     I don’t know if Mrs. G was feeling bad for me for all the cooking I did this past weekend, or whether she just wanted to get into the kitchen and stretch her creative wings, but this meal is brought to you from her.  And I’m so glad she did, not only because it was AMAZING, but because if it was left up to me, we probably would have had Whataburger. 🙂

     I suppose when I was taking my usual Sunday afternoon nap, Mrs. G got online and started searching for a recipe that she wanted to make. I don’t know how long she took (although my nap was probably a good 2 hours), or what other things she looked at, but she decided to make Paula Deen’s Crawfish Fettuccine.

Sautee the onions, celery and garlic in butter
Sautee the onions, celery and garlic in butter

     Paula’s recipe serves 8-10 people. Well, there’s just two of us. We don’t mind leftovers, but that was way too much for us. Not to mention that we didn’t have enough crawfish. Mrs. G cut the recipe in half to better accommodate us.


  • 1/4 pound (1 stick) butter
  • 1/2 onion, chopped
  • 1/2 green bell pepper, chopped (Mrs. G left this out as she knows I can’t stand them. Is that love or what?)
  • 1/2 cup diced celery
  • 2 cloves garlic, minced
  • 1 tablespoons all-purpose flour
  • 1/2 teaspoon Cajun seasoning
  • 3/4 cups milk
  • 1/2 (10.75-ounce) can cream of mushroom soup
  • 4 ounces processed cheese with jalapenos, cubed
  • 16 oz of cooked, peeled crawfish (leftovers from a Crawfish Boil work perfectly)
  • 8 oz  fettuccine, cooked
  • Fresh chopped chives, for garnish
Adding the milk
Adding the milk


  1. In a large skillet, melt the butter over medium heat.
  2. Add the onions, bell peppers, celery, and garlic. Cook until tender, about 5 minutes.
  3. Add the flour and Cajun seasoning and cook for 2 minutes, stirring frequently.
  4. Stir in the milk and cook until slightly thickened, stirring constantly, 5 to 6 minutes.
  5. Add the soup and cheese, stirring until the cheese is melted.
  6. Add the crawfish, and cook until warmed through.
  7. Serve over the fettuccine. Garnish with chives, if desired.
Adding the cheese to the sauce
Adding the cheese to the sauce

     Mrs. Deen calls for processed cheese with jalapenos in her sauce. We didn’t have that on hand, so we just subbed in Velveeta. No need to make everything we eat spicy, is there?

Crawfish joining the party
Crawfish joining the party

See? I told you I was going to reveal what we did with those leftover crawfish from the crawfish boil.

Simmering away as the crawfish warm through
Simmering away as the crawfish warm through

     I sure do love crawfish! Wonder if we could tweak this sauce and come up with a killer seafood enchiladas? Hmmmm….that’s a thought for another day, back to the topic at hand.

Ready to eat!!
Ready to eat!!

     Wow!! What a decadent meal! Super rich and creamy. Full of flavor. Hope you aren’t on a diet or watching your calories or health. Recipes like this probably didn’t help Paula avoid diabetes. Is that too mean to say? I suppose if you limit how often you eat dishes like this, you’ll be ok. It was really tasty. I don’t think it lacked anything for not having processed cheese with jalapenos or the bell pepper. Mrs. G did comment on how she would like to tweak this to limit the amount of butter and fat in it. Try to make it more healthy. I’m all for that. While it was good, I can’t eat food like that every day. Probably shouldn’t eat it more than once a week, if that. But a life of boring bland food is a life not worth living!! So enjoy. And maybe pencil in a walk or a workout for later.



     Sometimes (like  when I’m on top of my game), we do the cooks and write them up and schedule them for later. This cook was actually done Sunday and I wrote it up Monday and Tuesday even though it wasn’t scheduled to be posted until Friday. I don’t know if ironic is the word, maybe it was just karma biting me in the ass. Anyways….went to the doctor on Wednesday and it turns out I have diabetes. Guess maybe I shouldn’t have made that comment in the last paragraph. Whoops. Never fear! We are going to tackle this thing head on and follow the doctor’s orders. Sure, I’m going to have to learn to adjust my lifestyle and eating habits, but we are going to continue to bring you great tasting food, I promise!  Just maybe not like this dish represented here. But still…good food. Hope y’all have a great weekend and a Happy Easter.

13 thoughts on “Paula Deen’s Crawfish Fettuccine

    1. Working on it, Adam. The shocking part was I lost 25 lbs in 3 months. Had no idea why and didn’t think much of it. If it wasn’t for my caring wife and mom, I probably still wouldn’t. They made me go see a doctor.

  1. The good news is that dieting and grilling can still go hand in hand. Hate to hear it but better that you found out sooner than later.

    1. Thanks, Chris. Just gonna take some time figuring out what I should and should not be eating and getting used to. Already taking Cokes out of the house, found out I like Diet Dr. Pepper better than Diet Coke. The hard part is gonna be carbs. I love potatoes and bread and pasta. Everything in moderation, I ‘spose.

  2. Hey there… I am sorry to hear about your diagnosis, but as Chris noted, better to find out sooner than later. One food you might investigate (after talking it over with your doctor / nutritionist) is quinoa pasta, like the stuff from Ancient Harvest (which I buy on Amazon) as a substitute for traditional wheat pasta like the stuff in Paula Deen’s recipe. Livestrong has a decent article ( on the positive attributes of this ancient grain. I have a couple of relatives with celiac disease, so we make quinoa pasta for all family gatherings, and everybody likes it.

  3. That dish looks wonderful. After all, crawfish are just mini-lobsters.

    Sorry about your diagnosis. It is possible to grill lean and mean, so hang in there. I wonder if Paula will go back and revise her recipes in light of her diabetes? It would be great if she could keep the taste and lose some of the calories.

    I’ve had some dietary challenges as well, and here are a few hard-learned things that might help:
    Get rid of anything with trans fats, artificial sweeteners, or high-fructose corn syrup in it – they might not kill you directly, but they aren’t doing you any favors either.
    Find a phd nutritionist – the added experience makes a world of difference in the quality of advice you’ll get.
    Diet pop causes carb cravings – try or other stevia-sweetened drinks.
    Salads are your new best fiends – you can dress them lightly, add some lean meat, and pack a ton of various veggies in there so you feel full and satisfied.

    Best of luck!

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