Andouille or Crawfish Fettuccini


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


  • 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.