Crawfish and Tasso Fettuccine

Submitted by ratherbeswimmin

"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."

 

• Ready In: 1hr
• Ingredients: 16
• Serves: 6

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.