Crawfish Fettuccine(From Lee Bailey'S New Orleans) - cooking recipe

Ingredients

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)

Preparation

Bring a large pot of water to a boil while you prepare the sauce.
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.
Add crawfish tails, Creole seasoning, pepper flakes and salt.
Reduce heat and cook 2 to 3 minutes.