Ingredients:

  • 12 oz (340 g) Fettuccine pasta
  • 4 Tbsp (60 g) Unsalted butter, divided
  • 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
  • 2 tsp (10 ml) Garlic, minced
  • 2 Tbsp (30 g) All-purpose flour
  • 1 cup (240 ml) Chicken or Fish Stock (low sodium), warm
  • 1 1/2 cups (360 ml) Heavy Cream (35% fat)
  • 1 lb (450 g) Crawfish tails, pre-cooked, peeled, and drained
  • 1 Tbsp (15 ml) Cajun Seasoning Blend (low sodium)
  • 1 tsp (5 ml) Smoked Paprika
  • 1/2 tsp (2.5 ml) Dried Thyme
  • 1/4 tsp (1.25 ml) Cayenne Pepper
  • Salt and Freshly Ground Black Pepper, to taste
  • 2 Tbsp (10 g) Fresh Parsley, chopped (for garnish)
  • 1/4 cup (30 g) Grated Parmesan or Pecorino Romano (optional)

Instructions:

  1. Chop and Prep: Dice the onion, celery, and bell pepper (the 'holy trinity') finely. Mince the garlic. Set the crawfish tails aside to drain completely.
  2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until al dente (about 1 minute less than package instructions).
  3. Reserve and Drain: Before draining the pasta, reserve about 1 cup (240ml) of the starchy pasta water. Drain the fettuccine and set aside.
  4. Sauté the Trinity: Melt 2 Tbsp (30g) of butter in the large heavy-bottomed pan over medium heat. Add the diced onion, celery, and bell pepper. Sauté gently for 6–8 minutes until the vegetables are very soft and translucent, but not brown. Add the minced garlic and cook for 1 minute more. Remove the vegetable mixture from the pan and set it aside.
  5. Make the Roux: Reduce the heat to medium-low. Add the remaining 2 Tbsp (30g) of butter to the empty pan. Once melted, gradually whisk in the 2 Tbsp (30g) of flour.
  6. Cook the Roux: Continue whisking constantly for 3–5 minutes until the roux reaches a light, peanut-butter colour (medium-blonde). This is crucial for eliminating the raw flour taste.
  7. Deglaze and Thicken: Slowly whisk the warm chicken/fish stock into the roux. Whisk vigorously until the mixture is smooth and lump-free. Bring to a gentle simmer for 1 minute until the sauce begins to thicken slightly.
  8. Add Cream and Seasoning: Reduce the heat to low. Gently stir in the heavy cream, followed by the Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper. Heat the sauce slowly, ensuring it does not boil.
  9. Combine Ingredients: Stir the reserved sautéed vegetables back into the sauce. Taste and adjust salt and pepper.
  10. Add Crawfish: Fold in the drained crawfish tails. Simmer gently for 2–3 minutes to heat the crawfish through. Do not cook longer, as this will make the tails tough.
  11. Toss the Pasta: Add the cooked fettuccine directly to the sauce. Toss well to coat every strand. If the sauce seems too thick, add a splash or two of the reserved pasta water until the desired creamy consistency is achieved.
  12. Serve: Garnish generously with fresh parsley and grated cheese (if using). Serve immediately.