| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Dairy, Eggs |
|
Emlive02 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Fresh fettuccine |
| 3 |
tb |
Butter |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
c |
Minced onions |
|
|
Bayou Blast; see * Note |
| 1 |
c |
Peeled; seeded, chopped plum tomatoes |
| 1 |
lb |
Crawfish tails |
| 1 |
tb |
Chopped garlic |
| 2 |
c |
Heavy cream |
| 2 |
oz |
Grated Parmigiano-Reggiano cheese |
| 1/4 |
c |
Chopped green onions; green part only |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe
which is included in this collection.
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. 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.
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. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B31 broadcast 06-16-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-20-1998
Recipe by: Emeril Lagasse
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