Crawfish and Tasso Fettuccine |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Tasso is/are(??) lean strips of boneless pork that have been marinated in a special seasoning and then heavily smoked. Used in cajun/creole cooking. If you can't locate tasso in your grocery store, I have purchased it from . This is a splurge recipe meaning it is VERY rich and fattening. 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 crayfish 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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