Louisiana Cajun Crawfish Pasta
Louisiana Cajun Crawfish Pasta is the perfect blend of creamy, spicy, and savory flavors, making it a must-try for seafood lovers. Packed with juicy crawfish tails, a rich cream sauce, and bold Cajun seasonings, this dish delivers restaurant-quality taste right from your own kitchen.
Get my new cookbook!
This pasta dish comes together quickly, making it an excellent choice for a weeknight meal or a special occasion. Whether you’re using fresh, frozen, or leftover boiled crawfish, this recipe ensures a flavorful, authentic Cajun experience in every bite.
Why You’ll Love Louisiana Cajun Crawfish Pasta
- Quick and easy to make with simple steps
- Packed with bold, authentic Cajun flavors
- Perfect for using up leftover boiled crawfish
- Creamy, cheesy, and full of rich seafood goodness
- A comforting, restaurant-quality meal made at home
What You Need To Make Louisiana Cajun Crawfish Pasta
To make this flavorful Cajun pasta, you’ll need crawfish tails, noodles, butter, heavy cream, Parmesan cheese, and a mix of aromatic veggies like onions and bell peppers. A combination of Cajun seasoning, garlic powder, onion powder, and Old Bay gives this dish its signature bold taste.
The full list of ingredients, including exact measurements, can be found in the recipe card below.
How To Make Louisiana Cajun Crawfish Pasta
1
Boil the noodles: Cook your pasta in a mix of chicken broth and water for added flavor.
2
Sauté the veggies: In a skillet, melt butter and cook diced onion, green onion, garlic, and red bell pepper until softened.
3
Build the sauce: Add white wine and seasonings, cooking until the wine reduces. Stir in heavy cream and a ladle of the seasoned chicken broth from the pasta.
4
Add the crawfish: Toss in peeled crawfish tails and Parmesan cheese, allowing everything to simmer and meld together.
5
Combine and finish: Mix in the cooked pasta, let it absorb the sauce for a few minutes, then serve hot.
Commonly Asked Questions
Can I use frozen crawfish tails?
Yes, just make sure they are Louisiana crawfish for the best flavor. Avoid imported crawfish, as they lack the same quality and seasoning absorption.
What’s the best type of pasta to use?
Any pasta works, but fettuccine, linguine, or penne hold the creamy sauce best.
Can I make this dish spicier?
Absolutely! Add extra Cajun seasoning, a pinch of cayenne, or a few dashes of hot sauce to amp up the heat.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of cream or broth to keep the sauce smooth.
Louisiana Cajun Crawfish Pasta
Ingredients
- 1 lb peeled crawfish tails either use boiled crawfish from a boil, store bought, or freezer crawfish made in LA. (Nothing from China)
- noodles of choice
- 2 cups chicken broth
- 4 tbsp butter
- 1/2 onion diced
- red bell pepper diced
- 3 green onion stalks diced
- 1 tbsp minced garlic
- 1/4 cup white wine
- 1.5 cups of heavy cream
- 1/4-1/2 cup Parmesan
Seasonings:
- 1 tbsp Cajun seasoning
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp old bay seasoning
Instructions
- Boil your noodles in the chicken broth and water
- In a skillet melt your butter, add in your onion, green onion, garlic and red bell pepper. Sauté until soft
- Add in white wine and seasonings and cook until the wine is cooked out
- Add in heavy cream and a cup of the chicken broth from the noodle water
- Let it cook until a slight boil, add in crawfish and Parmesan and let all the flavors marry together.
- Add in noodles, cook for another 10 minutes and serve!
