Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1.00 pounds | fresh fettuccine |
| 3.00 tablespoon | butter |
| 1 \N | salt; to taste |
| 1 \N | freshly-ground black pepper; to taste |
| ½ cup | minced onions |
| 1 \N | bayou blast; see * note |
| 1.00 cup | peeled; seeded, chopped plum toma |
| 1.00 pounds | crawfish tails |
| 1.00 tablespoon | chopped garlic |
| 2.00 cup | heavy cream |
| 2.00 ounce | grated parmigiano-reggiano cheese |
| ¼ cup | chopped green onions; green part only |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 6 to 8 minutes. Remove from the heat and drain. Toss the pasta with 2 tablespoons butter. Season with salt and pepper. In a large saute pan, melt the remaining butter. Add the onions. Season with Bayou Blast. Saute for 1 minute. Add the tomatoes. Season with the Creole seasoning. Saute for 2 minutes. Season the crawfish with Creole seasoning. Add the crawfish and saute for 1 minute. Stir in the garlic. Season with Creole seasoning. Add the cream and bring the liquid to boil. Reduce the heat to a simmer and cook for 6 to 8 minutes or until the sauce thickens. Stir in the cheese. Mix well.
Turn the sauce into a large mixing bowl. Add the pasta and green onions. Mix well. Mound the pasta in the center of each plate and serve. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B31 broadcast 06-16-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
06-20-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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