Baked Yabby Fettucini

    1 hour 30 minutes

    Now here's an unusual was to serve fettucine - baked with yabby tails and Cajun seasonings. If you can't find yabbies locally you can order them online.

    123 people made this

    Serves: 8 

    • 6 tablespoons butter
    • 1 large onion, chopped
    • 1 green capsicum, chopped
    • 3 stalks celery, chopped
    • 1 clove garlic, minced
    • 1 tablespoon plain flour
    • 500g peeled yabby tails
    • 1 cup thickened cream
    • 2 teaspoons Cajun seasoning
    • 2 teaspoons cayenne pepper
    • 500g dry fettuccine pasta
    • 1/2 cup grated Parmesan cheese

    Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

    1. Melt the butter in a large frypan over medium heat. Cook onion, capsicum, celery and garlic in butter until onions are tender. Stir in flour and cook for 5 to 10 minutes, stirring frequently. Stir in yabbies. Cover and simmer for 15 to 20 minutes, stirring often.
    2. Stir in the cream, Cajun seasoning and cayenne pepper. Cover and simmer for about 20 minutes, stirring occasionally.
    3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
    4. Preheat oven to 180 degrees C. Butter a 20x30cm baking dish. Stir pasta into yabby mixture; pour into prepared dish and sprinkle with Parmesan cheese.
    5. Bake in a preheated oven for 20 minutes, or until hot and bubbly.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (102)


    I'm from Louisiana, and this recipe takes the cake! It's one that tastes like you spent all day in the kitchen, when you didn't! Kids love it too. Wonderful with a salad, bread and glass of wine. I highly recommend this one!!  -  22 Dec 2001  (Review from Allrecipes USA and Canada)


    Hotter'n Hades and VERY fishy-tasting. But EXCELLENT !! I substituted skim milk for the half & half and used low fat Velveeta cheese. Takes a while to prepare but worth it. Yum yum yum  -  18 Jul 2002  (Review from Allrecipes USA and Canada)


    This was very good. I'm from Louisiana and have eaten my fair share of crawfish fettucine and this was really great. I left out the cayenne pepper so it wouldn't be too, too spicy. But I used the called for amount of cajun seasoning. I think next time I make it I'll use a different type of pasta----maybe thin spaghetti or linguine. Last time I made it I put it in the slow cooker for a work potluck, and it was better than baked. I didn't cook the noodles and put it on high for 3 hours. Much creamier than baking.  -  20 Jan 2003  (Review from Allrecipes USA and Canada)