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INGREDIENTS
3/4 lb ANDOUILLE sausage or crawfish
1 tbsp butter
2 Tbsp chopped green onions
1 tsp chopped garlic
1 Tbsp chopped parsley
1/2 cup heavy cream
1 Tbsp MORNAY sauce
1 Tbsp grated Romano
1 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 ANDOUILLE or crawfish 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 ANDOUILLE or crawfish and sauce.
- Decorate with a sprig of parsley.
