Louisiana Crawfish Ya-Ya Pasta

Sharing is caring!

This cheesy, creamy, rich crawfish pasta is found at every family gathering in the New Orleans area – a great addition to your seafood recipe box and a great way to try crawfish!


  • ¾ (12 ounce) package egg noodles
  • ½ cup butter
  • ½ cup chopped onion
  • ¼ cup minced green bell pepper
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 (16 ounce) package cooked and peeled whole crawfish tails
  • 2 tablespoons Cajun seasoning blend (such as Tony Chachere’s®), or to taste
  • ½ cup heavy cream
  • ⅓ cup sliced fresh mushrooms (Optional)
  • ¾ cup shredded Cheddar cheese, divided
  • ⅓ cup sliced green onions


Bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.

Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer 5 minutes longer.

Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining Cheddar cheese.

Prep time: 30 mins / Cooking time: 15 mins / Total time: 45 mins

Serving: 4 / Yield: 4 servings

Calories: 741.2

Sharing is caring!

Scroll to Top