Categories: Crawfish, Main Dish

Ingredients

• 12 ounces fettuccine, uncooked
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 3 cloves garlic, minced
• 1/2 cup chopped tasso
• 1 cup sliced green onion
• 1 cup fresh mushrooms, sliced
• 1 medium green bell pepper, chopped
• 3 tablespoons all-purpose flour
• 2 cups whipping cream
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1 lb frozen cooked crawfish tail, thawed and drained
• 1/2 cup freshly grated parmesan cheese

Directions

1. Prepare fettuccine according to the package directions; drain and keep warm.

2. In a skillet over medium heat, melt the butter.

3. Add in the garlic; saute and stir constantly for 3 minutes or until tender (don’t let it burn).

4. Add in the tasso and next 3 ingredients; saute and stir constantly for 5 minutes.

5. Add in flour; stir to combine.

6. Gradually stir in whipping cream and the next 5 ingredients.

7. Stir constantly while bringing to a boil; once mixture is boiling, cook and stir constantly for 1 minute or until smooth and thickened.

8. Add in crawfish tails; stir occasionally and cook just until heated through.

9. Place fettuccine onto individual serving plates; top with crawfish sauce.

10. Sprinkle with parmesan cheese and serve.

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