Crawfish Fettuccini from Louisiana Bistreaux

Louisiana Bistreaux: Crawfish Fettuccine (December 1, 2016)


8oz Crawfish tails (Louisiana) Peeled

2oz Diced Purple Onions

2oz Chopped Green Onions

2oz Minced Garlic

3oz Sliced Mushrooms

1 1/2 oz Parmesan or Romano Cheese

1lb Boiled Fettuccini Pasta

6oz Heavy Cream


Sautee in melted butter: Onions, Garlic, Mushrooms, Green Onions, Crawfish Tails, Cajun Seasoning (We use a blend of special Bistreaux spices, but in general one can use Tony Chachere's). Add Heavy Cream. Cook until it comes to a boil and reduces. Add cooked pasta. Sprinkle some Parmesan cheese on top.