Crawfish And Tasso Fettucine Recipes

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CRAWFISH AND TASSO FETTUCCINE



Crawfish and Tasso Fettuccine image

Tasso is/are(??) lean strips of boneless pork that have been marinated in a special seasoning and then heavily smoked. Used in cajun/creole cooking. If you can't locate tasso in your grocery store, I have purchased it from cajungrocer.com. This is a splurge recipe meaning it is VERY rich and fattening.

Provided by ratherbeswimmin

Categories     Crawfish

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 663.2, Fat 41, SaturatedFat 24.2, Cholesterol 260.1, Sodium 358.6, Carbohydrate 49.4, Fiber 3.1, Sugar 2.3, Protein 25.6

CRAWFISH FETTUCCINI



Crawfish Fettuccini image

Provided by Amber Wilson

Number Of Ingredients 18

1½ cups butter
2 large onions, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
4 cloves garlic, minced
½ cup chopped fresh parsley
1 bunch green onions, sliced
¼ cup all-purpose flour
2 cups half-and-half
½ pound American cheese, cubed
½ pound Monterey Jack cheese with peppers, shredded
1 tablespoon salt
1 tablespoon ground black pepper
½ teaspoon cayenne pepper
1 pound cooked crawfish tail meat
1 pound hot cooked fettuccini
1 cup grated Parmesan cheese

Steps:

  • In a large pot or Dutch oven, melt butter over medium heat. Add onion, and cook about 7 minutes or until translucent. Stir in celery, bell peppers, garlic, parsley, and green onion; cook about 10 minutes or until vegetables are softened.
  • Stir in flour until well incorporated; cook 5 minutes or until a nutty fragrance develops. Lower heat to medium-low, and slowly stir in half-and-half. Bring to a boil, then reduce heat to a simmer. Cook about 4 minutes or until slightly thickened.
  • Slowly stir in American cheese, about ¼ cup at a time, letting each addition melt before the next; stir in Monterey Jack cheese in the same manner until incorporated. Stir in salt and black and cayenne peppers.
  • Add crawfish, and cook 5 minutes or until heated through. Combine fettuccine with crawfish sauce, and top with Parmesan. Serve immediately.

CRAWFISH AND TASSO FETTUCINE



CRAWFISH AND TASSO FETTUCINE image

Categories     Fish     Roast     Quick & Easy

Yield 4 people

Number Of Ingredients 14

3 tablespoons unsalted butter
1 pound fresh crawfisf tails or thawed frozen tails
1/4 cup finely chopped Tasso
1 teaspoon salt
1/8 teaspoon cayenne
1/4 teaspoon white pepper
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1 cup sliced mushrooms
1 garlic clove, minced
1/2 cup chopped scallion
2 1/2 cups heavy cream
10 ounces fettucine
1/2 cup freshly grated Parmesan

Steps:

  • In a large skillet heat the butter over high heat until the foam subsides and in it saute the crawfish tails and the tasso for 5 minutes, or until the crawfish starts to stick to the bottom of the skillet. Stir in the salt, the cayenne,the white pepper, the oregano, the thyme, the mushrooms, and the garlic and cook the mixture over moderate heat, stirring, for 7 minutes, or until the mushroom give off their liquid. Add the scallion and cream and cook the mixture, stirring, until it is thickened. While the mixture is cooking, in a large kettle of boiling salted water cook the fettucine until it is al dente and drain it well. In a large bowl toss the fettucine with sauce and parmesan.

CRAWFISH AND CREAM OVER PASTA



Crawfish and Cream over Pasta image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 23

1 pound linguine or fettucine
2 tablespoons olive oil
6 tablespoons unsalted butter
1 cup chopped yellow onions
2 tablespoons minced garlic
2 teaspoons Essence, recipe follows
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 cup dry white wine
2 cups heavy cream
1 tablespoon fresh lemon juice
1 pound crawfish tails* (See Cook's Note)
1/2 cup chopped green onions
1/2 cup chopped fresh parsley leaves
1 cup grated Parmesan
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
  • In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.
  • Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.
  • Combine all ingredients thoroughly.

TASSO SHRIMP AND CREAM ON PASTA



Tasso Shrimp and Cream on Pasta image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 6

3/4 stick butter
1 tablespoon Cajun meat seasoning
2 1/2 cups julienne tasso
3 cups heavy cream
4 dozen cleaned shrimp
1 1/2 cups sliced green onion

Steps:

  • Melt most of the butter in skillet then add tasso and seasoning. Cook at medium heat for about 10 minutes, scraping the pan every so often to remove the fond. Add cream and increase heat to reduce it by 1/21/2 being careful to not let the cream boil over on the stove. When cream starts to thicken add shrimp and cook 1 to 2 minutes until shrimp are just cooked. Add the green onions and cook for a count of five then add rest of butter and toss over your favorite pasta shape.

SHRIMP AND TASSO PASTA



Shrimp and Tasso Pasta image

This recipe is one of my family's all-time favorites! You may substitute crawfish for the shrimp and it turns out just as delicious. The tasso gives the sauce its wonderful smoky flavor. You can substitute smoked ham for the tasso but the smoky flavor may not be as intense.

Provided by TRAVLEE

Categories     Seafood     Shellfish     Crawfish

Time 45m

Yield 4

Number Of Ingredients 16

½ (16 ounce) package uncooked rotini pasta
1 tablespoon olive oil
1 cup tasso ham, cut into matchsticks
2 tablespoons minced garlic
¾ cup chopped onion
½ cup chopped green bell pepper
¼ cup chopped green onions
¼ cup chopped celery
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon Cajun seasoning blend (such as Tony Chachere's®)
¼ teaspoon hot sauce (such as Tabasco®)
2 cups heavy cream
½ cup grated Parmesan cheese
1 pound peeled crawfish tails
¼ cup chopped fresh parsley

Steps:

  • Bring a large pot of lightly-salted water to a rolling boil. Stir the rotini into the boiling water. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  • Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the tasso, and cook until golden brown, about 5 minutes. Stir in the garlic, onion, green pepper, green onion, and celery. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the basil, thyme, Cajun seasoning, and hot sauce; cook 1 minute.
  • Pour in the cream, and bring to a simmer over medium-high heat. Reduce heat to medium-low and stir in the Parmesan cheese. Cook and stir until the sauce begins to thicken slightly, about 3 minutes. Add the shrimp and crawfish tails, and cook until hot, then toss with the rotini pasta. Sprinkle with parsley to serve.

Nutrition Facts : Calories 860.2 calories, Carbohydrate 53.3 g, Cholesterol 311.5 mg, Fat 54.5 g, Fiber 3.4 g, Protein 39.6 g, SaturatedFat 30.7 g, Sodium 1177.7 mg, Sugar 3.9 g

RICHARD AND SUZANNE'S LOUISIANA CRAWFISH PASTA



Richard and Suzanne's Louisiana Crawfish Pasta image

This is a traditional crawfish dish in New Orleans. This dish can be spicy or mild depending on the amount of red pepper flakes you use, so be careful.

Provided by Richard and Suzanne

Categories     Seafood     Shellfish     Crawfish

Time 40m

Yield 4

Number Of Ingredients 10

1 (16 ounce) package bow tie pasta
¾ stick butter
1 clove garlic, minced
salt and pepper to taste
1 yellow onion, chopped
1 tablespoon crushed red pepper flakes, divided
1 pound crawfish tails
2 pints heavy cream
½ tablespoon crushed red pepper flakes
1 bunch green onions, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
  • While the pasta cooks, melt the butter in a large, deep skillet over medium heat. Cook and stir the garlic in the butter 1 to 2 minutes; season with salt and pepper. Stir in the yellow onion and 1/2 tablespoon red pepper flakes; cook until the yellow onion becomes translucent. Add the crawfish tails; cook 2 to 3 minutes, stirring continually; transfer the crawfish to a bowl, leaving as many onions as possible in the skillet.
  • Pour the heavy cream into the skillet and bring to a boil; reduce heat to low, and simmer until thickened. Sprinkle the remaining 1/2 tablespoon red pepper flakes into the cream, return the crawfish to the sauce and simmer 2 to 3 minutes. Serve sauce over the drained pasta; garnish with chopped green onion.

Nutrition Facts : Calories 1504.7 calories, Carbohydrate 99.8 g, Cholesterol 493.3 mg, Fat 109.8 g, Fiber 7.2 g, Protein 37.6 g, SaturatedFat 66.6 g, Sodium 317.2 mg, Sugar 8.1 g

CRAWFISH FETTUCCINE



Crawfish Fettuccine image

I have lived in this close-knit community all my life and enjoy cooking Cajun dishes, especially those with seafood. Along with a green salad and garlic bread, this dish is great for family gatherings. The recipe can easily be doubled to serve a larger group, and if you'd like it less spicy, remove the seeds from the jalapeno before chopping it. -Carolyn Lejeune, Welsh, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 13

1 large onion, chopped
1 medium sweet red pepper, chopped
2/3 cup sliced green onions
1 celery rib, chopped
1-1/4 cups butter, cubed
1 garlic clove, minced
1/4 cup all-purpose flour
8 ounces process cheese (Velveeta), cubed
1 cup half-and-half cream
1 tablespoon chopped jalapeno pepper
1/2 teaspoon salt
8 ounces uncooked fettuccine
1-1/2 pounds frozen cooked crawfish tails, thawed or cooked medium shrimp, peeled and deveined

Steps:

  • In a Dutch oven, saute the onion, red pepper, green onions and celery in butter until vegetables are crisp-tender, 5 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; cook and stir, 2 minutes. Add the cheese, cream, jalapeno and salt; cook and stir until mixture is thickened and cheese is melted, 10 minutes. , Meanwhile, cook fettuccine according to package directions; drain. Stir fettuccine and crawfish into the vegetable mixture. Cook, uncovered, over medium heat until heated through, 10 minutes, stirring occasionally.

Nutrition Facts :

COPYCAT SHRIMP AND TASSO PASTA



Copycat Shrimp and Tasso Pasta image

This is a copycat recipe of Copeland's Shrimp and Tasso Pasta. It tastes identical to their dish. My family loves it. This is just one serving, so i wind up quadrupling the recipe. (Good for one person or for the whole family.)

Provided by ytullis

Categories     Beginner Cook

Time 1h10m

Yield 1 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1/4 cup tasso, julienned (seasoned, smoked pork)
3 ounces shrimp, peeled
1/2 cup alfredo sauce, store-bought
1/4 cup heavy cream
2 cups cooked bow tie pasta (keep warm)
1 tablespoon green onion, chopped
1 tablespoon parmesan cheese

Steps:

  • Melt butter in a skillet.
  • Add tasso and sauté to render fat.
  • Add shrimp and cook until pink and curled, taking care not to burn the butter.
  • Add Alfredo sauce and stir to incorporate. Add heavy cream and bring to a boil. Do not allow the sauce to reduce.
  • Pour heated pasta in a serving bowl.
  • Pour sauce over pasta.
  • Top with green onion and cheese.

Nutrition Facts : Calories 958, Fat 54, SaturatedFat 30.8, Cholesterol 405.4, Sodium 469.8, Carbohydrate 82.8, Fiber 4, Sugar 1.6, Protein 35.8

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