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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
Mr. B’s Bistro and the
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
butter, cut into
5 or 6 pieces
diced green [bell] pepper
diced red [bell] pepper
1 cup diced
1 1/2 pounds
cooked and peeled
crushed red pepper flakes
peeled, seeded, and diced tomato
tablespoons thinly sliced green onion
cooked crawfish for
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
over high heat, stirring, for 2 or 3 minutes, until well wilted.
crawfish tails, Creole seasoning, pepper flakes, and salt. Turn down
and cook for 2 to 3 minutes. Add the tomato and green onion and
to cook. Stir in the [remaining 1 stick] bits of butter one by
all is incorporated, turn off the heat.
fettuccine according to package directions. Place fettuccine on
plates. Surround and top with the sauce. Garnish with a
is a little trick restaurants use to make serving individual
pasta easier. They cook whatever amount required al dente,
plunge it into
water, drain it, and then toss the pasta with about 1
vegetable oil to
keep it limber and from sticking together.
serving the pasta, they place
it in a colander and lower it back
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
New Orleans Oyster
Shrimp Maque Choux Salad
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Index - Pasta Recipe Archives
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