Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fresh fettuccine

  2. 3 tablespoons 45ml Butter

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. 1/2 cup 31g / 1.1oz Minced onions

  6. Bayou Blast - seeNote

  7. 1 cup 62g / 2 1/5oz Peeled, seeded, chopped plum tomatoes

  8. 1 lb 454g / 16oz Crawfish tails

  9. 1 tablespoon 15ml Chopped garlic

  10. 2 cups 474ml Heavy cream

  11. 2 oz 56g Grated Parmigiano-Reggiano cheese

  12. 1/4 cup 15g / 1/2oz Chopped green onions, green part only

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

  2. 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.

  3. 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.

  4. 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.

  5. This recipe yields 4 servings.


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