CRAWFISH AND TASSO FETTUCCINE

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Crawfish and Tasso Fettuccine image

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 cajungrocer.com. This is a splurge recipe meaning it is VERY rich and fattening.

Provided by @MakeItYours

Number Of Ingredients 16

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

Steps:

  • Prepare fettuccine according to the package directions; drain and keep warm.
  • In a skillet over medium heat, melt the butter.
  • Add in the garlic; saute and stir constantly for 3 minutes or until tender (don't let it burn).
  • Add in the tasso and next 3 ingredients; saute and stir constantly for 5 minutes.
  • Add in flour; stir to combine.
  • Gradually stir in whipping cream and the next 5 ingredients.
  • Stir constantly while bringing to a boil; once mixture is boiling, cook and stir constantly for 1 minute or until smooth and thickened.
  • Add in crawfish tails; stir occasionally and cook just until heated through.
  • Place fettuccine onto individual serving plates; top with crawfish sauce.
  • Sprinkle with parmesan cheese and serve.

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