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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
Index - Seafood Recipe Archives
Index - Pasta Recipe Archives
Do you know what it means
to miss New Orleans?
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