Crawfish And Tasso Fettuccine

• 12 ounces uncooked fettuccine
• 3 tablespoons butter
• 3 garlic cloves, minced
• 3 ounces tasso or smoked ham, chopped (1/2 cup)
• 1 cup sliced green onions
• 1 cup fresh mushrooms, sliced
• 1 medium-size green bell pepper, seeded and chopped
• 3 tablespoons all-purpose flour
• 2 cups whipping cream
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 pound frozen cooked crawfish tails, thawed and drained
• 1/2 cup refrigerated shredded Parmesan cheese

1. Cook pasta according to package directions; drain and keep warm.
2. Melt butter in a skillet over medium heat; add garlic, and saute until tender. Stir in tasso and next 3 ingredients; saute 5 minutes.
3. Stir in flour; gradually stir in whipping cream and next 5 ingredients. Bring to a boil, and cook, stirring constantly, 1 minute or until smooth and thickened. Add crawfish tails; cook, stirring occasionally, just until thoroughly heated.
4. Pour over pasta, tossing gently to coat. Sprinkle with shredded Parmesan cheese; serve immediately.

fettuccine, butter, garlic, tasso, green onions, fresh mushrooms, green bell pepper, allpurpose, whipping cream, oregano, thyme, ground red pepper, freshly ground black pepper, salt, crawfish, parmesan cheese

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