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INGREDIENTS
1 lb diced andouille
1lb crawfish tails with fat
4 Tbsp butter
4 Tbsp chopped green onions
4 tsp chopped garlic
2 Tbsp chopped parsley
2 and 1/2 cup heavy cream
6 Tbsp MORNAY sauce
4 Tbsp grated Romano
2 lb fettuccini
Salt & pepper to taste
PROCEDURE
- Boil fettuccini with salt and 1 Tbsp of olive oil AL DENTE Rinse and reserve.
- In a pan, sauté the crawfish & Andouille with butter, onions, parsley, salt, and pepper.
- When tender add the cream and MORNAY until thickened
- Add Romano cheese and cook slowly.
- Reheat fettuccini in boiling water through a CHINOIS.
- Place fettuccini in a bowl and cover with crawfish and sauce.
- Decorate with a sprig of parsley.
