Shrimp and Crawfish - VeryVera

Shrimp and Crawfish

  • Prep Time: 45m
  • Cook Time: 20m
  • Total Time: 1h 5m


  • 1 lb peeled and deveined 51/60 shrimp
  • 1/2 lb dry fettuccine noodles, broken in half
  • 2 tbsp. extra virgin olive oil, divided
  • 1/2 stick unsalted butter
  • 1/2 c white onion, diced
  • 1/4 c green bell pepper, diced
  • 1/4 c celery, diced
  • 1/2 tsp. garlic, minced
  • 1/2 c Rotel original diced tomatoes & green chilies, with juice
  • 1/4 c dried parsley, plus more for garnish
  • 1/2 10 1/2 oz can cream of shrimp soup
  • 1 c sharp cheddar cheese, hand-shredded
  • 1 c Monterey jack cheese, hand-shredded
  • 3/4 tsp. Tony Chachere's creole seasoning
  • 1/2 lb cooked crawfish tail meat
  • parmesan cheese, hand-grated for garnish


  1. Preheat the oven to 325 degrees and grease a 9 x 13-inch pan with cooking spray.
  2. Bake the shrimp on a parchment-lined sheet pan in the oven for 5 minutes.
  3. Cook the noodles in boiling water with 1 tbsp. of olive oil.
  4. Once the noodles are fully cooked, drain, and toss them with the remaining olive oil. Set aside.
  5. Melt the butter in a Dutch oven over medium heat.
  6. Saute the onion, bell pepper, celery and garlic over medium heat for 15 minutes or until the onions are translucent.
  7. Add the tomatoes and parsley to the sautéed vegetables and cook for another 5 minutes.
  8. Add the soup, both cheeses, and seasonings
  9. Let the mixture simmer until the cheese is melted.
  10. Add the noodles, shrimp, and crawfish to the sauce. Mix until well incorporated.
  11. Place in hte greased 9 x 13 pan, cover with foil, and bake for 20 minutes or until hot.
  12. Garnish with grated parmesan cheese and parsley.