Fettuccine Alfredo - Crawfish & Andouille Recipe
A wide variety of creamy fresh fettuccine alfredos served with crawfish and andouille (smoked sausage).
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Fettuccine
In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Sauce
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
- 3
Add Cream and Sausage
Pour in the heavy cream and bring to a simmer. Add the sliced andouille sausage and let it cook for about 3-4 minutes.
- 4
Combine with Pasta
Stir in the cooked fettuccine and crawfish tails, mixing well to coat the pasta with the sauce.
- 5
Finish the Dish
Add the grated Parmesan cheese, salt, and black pepper. Toss to combine until the cheese has melted and the sauce is creamy.
- 6
Garnish and Serve
Remove from heat, garnish with chopped parsley, and serve immediately.
