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Diane Millsap
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La Belle Cuisine - More Seafood Recipes

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"To cook is to create. And to create well...
is an act of integrity, and faith."


Lee Bailey's Crawfish Fettuccine (McIlhenny Company) 

"A crawfish is brave. When a nutria or an armadillo walks across the
railroad tracks and sees a train coming, it runs. A crawfish gets up on
the rail, and just before the locomotive runs over it, he raises his claw
to smash that big thing coming at it."

~ Cajun Folk Legend

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Jackson Square - New Orleans
Jackson Square - New Orleans
Giclee Print

Millsap, Diane
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La Belle Cuisine


Lee Bailey's Crawfish Fettuccine

Lee Bailey’s New Orleans:
Good Food and Glorious Houses
with recipes from Commander’s Palace,
Mr. B’s Bistro and the Palace Cafe
by Lee Bailey with Ella Brennan, 1993, Clarkson Potter


All I can say is that if you don't own this magnificent
cookbook, my heart bleeds for you...

1/2 cup (1 stick) plus 2 tablespoons
cold unsalted butter, cut into
5 or 6 pieces
1/2 cup diced green [bell] pepper
1/2 cup diced red [bell] pepper
1 cup diced onion
1 1/2 pounds cooked and peeled
crawfish tails
1/2 teaspoon Creole Seasoning
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 cup peeled, seeded, and diced tomato
6 tablespoons thinly sliced green onion
12 ounces dry fettuccine
6 whole cooked crawfish for
garnish (optional)

Put up a large pot of water to boil while you prepare the sauce.
In a large skillet, melt 2 tablespoons of the butter and sauté the peppers
and onion over high heat, stirring, for 2 or 3 minutes, until well wilted.
Add crawfish tails, Creole seasoning, pepper flakes, and salt. Turn down
heat and cook for 2 to 3 minutes. Add the tomato and green onion and
continue to cook. Stir in the [remaining 1 stick] bits of butter one by
one. When all is incorporated, turn off the heat.
Cook fettuccine according to package directions. Place fettuccine on
individual plates. Surround and top with the sauce. Garnish with a
whole crawfish if you like. Serves 6.

Note:  There is a little trick restaurants use to make serving individual
portions of pasta easier. They cook whatever amount required al dente,
plunge it into cold water, drain it, and then toss the pasta with about 1
tablespoon of vegetable oil to keep it limber and from sticking together.
Just before serving the pasta, they place it in a colander and lower it back
into hot water just long enough to heat it through, about 5 to 10 seconds.

More from 'Lee Bailey's New Orleans':
Catfish Fingers with Tomato Tartar Sauce
Crab with Ravigote Sauce
New Orleans Oyster Shooters
Shrimp Maque Choux Salad

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