Crawfish season has technically begun with crawfish harvested between December and June, but March, April and May are usually the peak months when Louisiana supplies are the greatest and the quality is best.
If size matters, you are going to definitely want to wait until later in the season.
In the meantime, try this recipe shared on Facebook by TastyWorth.
Spicy Crawfish Fettuccine
INGREDIENTS
1 pound of crawfish tails, peeled and cleaned
12 ounces of fettuccine pasta
2 tablespoons of unsalted butter
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
3 cloves of garlic, minced
1 cup of heavy cream
1/2 cup of grated Parmesan cheese
1/4 cup of chicken or seafood stock
1 teaspoon of Cajun seasoning
1/4 teaspoon of cayenne pepper (adjust for heat)
1/4 teaspoon of smoked paprika
Salt and pepper to taste
1/4 cup of fresh parsley, chopped
INSTRUCTIONS
1. Cook the fettuccine according to package directions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Sauté onion, bell pepper, and garlic until softened.
3. Add crawfish tails to the skillet and sprinkle with Cajun seasoning, cayenne pepper, and smoked paprika. Cook for 3-4 minutes.
4. Stir in heavy cream, Parmesan cheese, and stock. Simmer until the sauce thickens slightly.
5. Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce.
6. Adjust seasoning with salt and pepper as needed.
7. Garnish with fresh parsley and serve hot.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Calories: 520 per serving | Servings: 4-6
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