Ingredients:

  • 12 oz / 340 g Fettuccine pasta (high-quality dry)
  • Kosher salt (for the pasta water)
  • 4 Tbsp / 55 g Unsalted butter
  • 4 Tbsp / 40 g All-purpose flour
  • 1 cup / 150 g Yellow onion, finely diced
  • 1/2 cup / 75 g Celery, finely diced
  • 1/2 cup / 75 g Green bell pepper, finely diced (The Holy Trinity)
  • 4 cloves / 20 g Garlic, minced
  • 2 cups / 475 ml Low-sodium chicken or seafood broth
  • 1 Tbsp / 15 ml Worcestershire sauce
  • 1 - 2 Tbsp / 15 - 30 ml Quality Cajun seasoning blend
  • 1 tsp / 5 ml Hot sauce (e.g., Tabasco or Crystal)
  • 1 cup / 240 ml Heavy cream (double cream)
  • 1 lb / 450 g Cooked and peeled crawfish tail meat, thawed and well-drained
  • 1/2 cup / 50 g Freshly grated Parmesan cheese
  • Kosher salt and freshly cracked black pepper (To Taste)
  • 2 Tbsp / 30 ml Fresh parsley, roughly chopped (For Garnish)

Instructions:

  1. Prepare the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve about 1 cup (240 ml) of the starchy pasta cooking water. Drain the pasta and set aside.
  2. Build the Roux: Melt the butter in a heavy-bottomed skillet over medium heat. Whisk in the flour constantly for 3 to 5 minutes until the roux reaches a light blonde or 'peanut butter' color. Do not let it burn.
  3. Add the Holy Trinity: Add the diced onion, celery, and bell pepper to the roux. Sauté for 5 to 7 minutes until the vegetables are softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Develop the Sauce Base: Gradually whisk the chicken/seafood broth into the vegetable mixture, ensuring no lumps form. Stir in the Worcestershire sauce, Cajun seasoning, and hot sauce. Bring to a gentle simmer and reduce the heat to low, allowing the sauce to thicken slightly for about 5 minutes.
  5. Add Cream and Crawfish: Pour in the heavy cream and stir until fully combined. Heat through gently, but do not bring the sauce back to a boil. Stir the well-drained crawfish tails into the sauce base and heat for only 2 to 3 minutes, just enough to warm them through.
  6. Finish Seasoning: Taste the sauce and adjust the seasoning (salt, pepper, or more Cajun spice/hot sauce) as required. Stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, stir in a splash or two of the reserved pasta water.
  7. Combine and Serve: Add the cooked fettuccine directly into the sauce skillet. Toss thoroughly with tongs until the pasta is completely coated and glossy. Divide among serving bowls, garnish with fresh parsley, and serve immediately.