Crawfish And Tasso Fettuccine

• 12 ounces fettuccine, uncooked
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 3 cloves garlic, minced
• 1/2 cup chopped tasso
• 1 cup sliced green onion
• 1 cup fresh mushrooms, sliced
• 1 medium green bell pepper, chopped
• 3 tablespoons all-purpose flour
• 2 cups whipping cream
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1 lb frozen cooked crayfish tail, thawed and drained
• 1/2 cup freshly grated parmesan cheese

1. Prepare fettuccine according to the package directions; drain and keep warm.
2. In a skillet over medium heat, melt the butter.
3. Add in the garlic; saute and stir constantly for 3 minutes or until tender (don't let it burn).
4. Add in the tasso and next 3 ingredients; saute and stir constantly for 5 minutes.
5. Add in flour; stir to combine.
6. Gradually stir in whipping cream and the next 5 ingredients.
7. Stir constantly while bringing to a boil; once mixture is boiling, cook and stir constantly for 1 minute or until smooth and thickened.
8. Add in crawfish tails; stir occasionally and cook just until heated through.
9. Place fettuccine onto individual serving plates; top with crawfish sauce.
10. Sprinkle with parmesan cheese and serve.

butter, garlic, tasso, green onion, fresh mushrooms, green bell pepper, allpurpose, whipping cream, oregano, thyme, cayenne pepper, pepper, salt, frozen cooked crayfish tail, freshly grated parmesan cheese

Taken from www.food.com/recipe/crawfish-and-tasso-fettuccine-107823 (may not work)