Crawfish And Tasso Fettuccine - cooking recipe

Ingredients

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

Preparation

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