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.

Ingredients

6 serv.

ounces fettuccine, uncooked↗12
tablespoons butter or 3 tablespoons margarine, melted↗3
cloves garlic, minced↗3
cup chopped tasso1⁄2
cup sliced green onion1
cup fresh mushrooms, sliced↗1
medium green bell pepper, chopped1
tablespoons all-purpose flour↗3
cups whipping cream↗2
teaspoon dried oregano↗1
teaspoon dried thyme↗1
teaspoon cayenne pepper↗1⁄4
teaspoon pepper↗1⁄4
teaspoon salt↗1⁄4
lb frozen cooked crayfish tail, thawed and drained↗1
cup freshly grated parmesan cheese1⁄2

Step-by-step instructions

1
Prepare fettuccine according to the package directions; drain and keep warm.
2
In a skillet over medium heat, melt the butter.
3
Add in the garlic; saute and stir constantly for 3 minutes or until tender (don't let it burn).
4
Add in the tasso and next 3 ingredients; saute and stir constantly for 5 minutes.
5
Add in flour; stir to combine.
6
Gradually stir in whipping cream and the next 5 ingredients.
7
Stir constantly while bringing to a boil; once mixture is boiling, cook and stir constantly for 1 minute or until smooth and thickened.
8
Add in crawfish tails; stir occasionally and cook just until heated through.
9
Place fettuccine onto individual serving plates; top with crawfish sauce.
10
Sprinkle with parmesan cheese and serve.

Source: food.com

Original recipe ↗

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