Crawfish Shrimp Fettuccine

1 stick butter (1/4 lb)
1/4 cup fresh parsley
1/2 cup chopped chives
1 pound crawfish tails, peeled with fat
1 pound small shrimp, headed and peeled
1/4 cup lemon juice
1/2 teaspoon cayenne pepper
1 pound fresh mushrooms, sliced
1 tablespoon lemon pepper
1 teaspoon each, salt and black pepper, coarsely ground
1 cup half and half
1/2 cup milk
1/2 cup Romano cheese, grated
2 tablespoons corn starch
One 10-ounce package fettuccine, cooked

Melt butter In iron skillet over medium heat. Add parsley, chives, crawfish tails, shrimp, and lemon juice and saute until shrimp turn light pink. Add cayenne pepper and mushrooms. Saute until mushrooms are soft. Add salt and pepper. Reduce heat. Slowly add half and half, milk and cheese. Stir until bubbly. Combine corn starch with 1 cup cold water and stir until dissolved. Slowly add to sea food mixture. Cover and let simmer on lowest setting for 15 minutes. Serve over hot fettuccine with lemon slices on the side.

Serves 6.

Return To:

Cajun Country -- New Iberia, Louisiana