Emeril’s Crawfish Fettuccini
Yield: 4 Servings Cooking Time: 20 Minutes Difficulty: Easy Full Episode: Big Fun in the Big Easy! (Season 3)


  1. In a large sauté pan, melt the butter. Sauté the crawfish tails in the butter for 2 minutes.
  2. Season with Essence. Add the shallots and garlic and continue sautéing for 1 minute. Stir in the Worcestershire sauce, Crystal Hot sauce, and cream.
  3. Bring the liquid up to a boil and reduce to a simmer. Simmer for about 8 minutes or until the sauce thickens.
  4. In a mixing bowl, toss the pasta with the crawfish sauce. Season with salt and pepper. Fold in the grated cheese and green onions.


Full Episode: Big Fun in the Big Easy! (Season 3)


  • 2 tablespoons Butter
  • 2 teaspoons Emeril’s Essence
  • 1 pound Crawfish Tails
  • 2 tablespoons Shallots, minced
  • 1 tablespoon Garlic, minced
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Crystal Hot Sauce
  • 2 cups Heavy Cream
  • Salt and Pepper
  • ½ cup Parmigiano-Reggiano, grated
  • ¼ cup green onions, chopped
  • 1 pound Fresh Fettuccine, cooked al dente and tossed with olive oil