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Lee Bailey's Crawfish Fettuccine

Source of Recipe


From "Lee Bailey's New Orleans"






List of Ingredients



• 1/2 cup (1 stick) plus 2 Tbsp cold unsalted butter, cut into 5 or 6 pieces
  
• 1/2 cup diced green bell pepper
  
• 1/2 cup diced red bell pepper
  
• 1 cup diced onion
  
• 1-1/2 lbs. cooked and peeled crawfish tails
  
• 1/2 tsp Creole seasoning
  
• 1/4 tsp crushed red pepper flakes
  
• 1/2 tsp salt
  
• 1 cup peeled, seeded and diced tomato
  
• 6 Tbsp thinly sliced green onion
  
• 12 ounces dry fettuccine
  
• 6 whole cooked crawfish for garnish (optional)
  






Instructions



1. Put up a large pot of water to boil while you prepare the sauce.
   
   
2. In a large skillet, melt 2 tablespoons of the butter and sauté the peppers and onion over high heat, stirring, for 2 to 3 minutes, until well wilted. Add crawfish tails, Creole seasoning, pepper flakes and salt. Turn down heat and cook for 2 to 3 minutes. Add the tomato and green onion and continue to cook. Stir in the remaining bits of butter, one by one. When all is incorporated, turn off the heat.
   
   
3. Cook fettuccine according to package directions. Place fettuccine on individual plates. Surround and top with the sauce. Garnish with a whole crawfish, if you like.
   
   Serves 6
   
   
   NOTE: There is a little trick restaurants use to make serving individual portions of pasta easier. They cook whatever amount required al dente, plunge it into cold water, drain it, and then toss the pasta with about 1 tablespoon of vegetable oil to keep it limber and from sticking together. Just before serving the pasta, they place it in a colander and lower it back into hot water just long enough to heat it through, about 5 to 10 seconds.