Crawfish Monica

Recipe Ingredients

1 lb	454g / 16oz	Fresh fettuccine
3 tablespoons	45ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Minced onions
		Bayou Blast - see * Note
1 cup	62g / 2.2oz	Peeled, seeded, chopped plum tomatoes
1 lb	454g / 16oz	Crawfish tails
1 tablespoon	15ml	Chopped garlic
2 cups	474ml	Heavy cream
2 oz	56g	Grated Parmigiano-Reggiano cheese
1/4 cup	15g / 0.5oz	Chopped green onions, green part only

Recipe 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.

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

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