Name: Crawfish and Tasso Fettuccine
Yield: 6 servings
Ingredients: 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; ¼ teaspoon ground red pepper; ¼ teaspoon freshly ground black pepper; ¼ teaspoon salt; 1 pound frozen cooked crawfish tails, thawed and drained; ½ cup refrigerated shredded Parmesan cheese

Step 1

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

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Step 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.
Step 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.
Step 4

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

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Crawfish and Tasso Fettuccine

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