Crawfish Fettuccine(From Lee Bailey'S New Orleans)

• 1/2 c. (1 stick) plus 2 Tbsp. cold, unsalted butter, cut into 5 or 6 pieces
• 1/2 c. each: diced green and red bell peppers
• 1 c. sliced yellow onion
• 1 1/2 lb. cooked, peeled crawfish tails
• 1/2 tsp. Creole seasoning
• 1/4 tsp. crushed red pepper flakes
• 1/2 tsp. salt
• 1 c. peeled, seeded and diced tomato
• 6 Tbsp. thinly sliced green onions
• 12 oz. dry fettuccine
• 6 whole cooked crawfish (for garnish, optional)

1. Bring a large pot of water to a boil while you prepare the sauce.
2. In a large skillet, melt 2 tablespoons butter and saute peppers and yellow onion over high heat, stirring, 2 or 3 minutes, until well-wilted.
3. Add crawfish tails, Creole seasoning, pepper flakes and salt.
4. Reduce heat and cook 2 to 3 minutes.

cold, red bell peppers, onion, creole seasoning, red pepper, salt, tomato, green onions, dry fettuccine, crawfish

Taken from www.cookbooks.com/Recipe-Details.aspx?id=642888 (may not work)