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Crawfish and Tasso Fettuccine

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


  • 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

How to Make It

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

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

  3. 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.

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