New Orleans,
Crawfish, Gumbo
Photographic Print
Schwabel, Jim
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La Belle Cuisine - More Seafood Recipes

Fine Cuisine with Art Infusion

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

Lee Bailey's Crawfish Fettuccine

"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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Belle Creole At New Orleans
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Crawfish Fettuccine
Lee Bailey's New Orleans:
Good Food and Glorious Houses
By Lee Bailey with Ella Brennan, 1993, Clarkson N. Potter

Out of Print, Used & Rare

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.