Crawfish and Tasso Fettuccine

Southern Living
Tasso is a spicy smoked pork or beef popular in Cajun dishes.
6 servings


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12 ounces uncooked fettuccine
3 tablespoons butter
3 garlic cloves, minced
3 ounces tasso or smoked ham, chopped (1/2 cup)
1 cup sliced green onions
1 cup fresh mushrooms, sliced
1 medium-size green bell pepper, seeded and chopped
3 tablespoons all-purpose flour
2 cups whipping cream
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 pound frozen cooked crawfish tails, thawed and drained
1/2 cup refrigerated shredded Parmesan cheese


Cook pasta according to package directions; drain and keep warm.

Melt butter in a skillet over medium heat; add garlic, and saute until tender. Stir in tasso and next 3 ingredients; saute 5 minutes.

Stir in flour; gradually stir in whipping cream and next 5 ingredients. Bring to a boil, and cook, stirring constantly, 1 minute or until smooth and thickened. Add crawfish tails; cook, stirring occasionally, just until thoroughly heated.

Pour over pasta, tossing gently to coat. Sprinkle with shredded Parmesan cheese; serve immediately.

Created date

October 2003