Crawfish monica

4 servings

Ingredients

Quantity Ingredient
1.00 pounds fresh fettuccine
3.00 tablespoon butter
1 salt; to taste
1 freshly-ground black pepper; to taste
½ cup minced onions
1 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

Directions

* 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

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