LOUISIANA MARDI GRAS PASTA 1/4 lb (1/2 cup) butter 3 tablespoons chopped green onions 1/4 cup sliced mushrooms (optional) 1/2 cup diced andouille sausages 2 tablespoons chopped garlic 1/2 cup diced tomatoes 1/2 cup diced shrimp, peeled and deveined 1/2 cup sauteed crabmeat or crawfish 1/2 ounce dry white wine 1 tablespoon lemon juice 1 cup heavy (whipping) cream 1/4 cup mixed bell peppers (red, green, yellow) 1/4 lb (1/2 cup) chipped cold butter, divided use 1 tablespoon chopped parsley Salt and pepper 3 cups cooked fettuccine
In a cast iron pot (3 quart), melt 1/4 lb butter over med-high heat. Add green onions, mushrooms and andouille. Saute 3-5 minutes. Add garlic and tomatoes and continue to saute for 3 minutes. Add shrimp and crab meat or crawfish cooking for 2 additional minutes. Deglaze pan with white wine and lemon juice and cook until volume of liquid is reduced to half. Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a sauce like consistency, approximately 5 minutes. Add diced bell pepper and chipped butter, 2- 3 pats at a time, swirling pan constantly over burner. Do not stir with a spoon. Continue adding butter until all is incorporated. Remove from heat, add parsley and season to taste using salt and pepper. Gently fold in cooked fettuccine and serve. This is also good served cold as a pasta salad. Makes 6 servings -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
