Ingredients

• 3 tablespoons butter
• 1 small onion, finely chopped
• 1 small poblano chile, stemmed, seeded, and finely chopped
• 1 small jalapeño pepper, stemmed, seeded, and finely chopped
• 3 garlic cloves, minced
• 3 ounces tasso, finely chopped (⅓ cup)
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 teaspoon red pepper flakes
• 3 dashes of hot sauce
• 4 medium plum tomatoes, finely chopped
• 1 pound crawfish tail meat
• 3 tablespoons all-purpose flour
• 2 cups heavy cream
• 1 pound fettuccine
• Juice of 1/2 lemon
• 4 fresh basil leaves
• 1/4 cup thinly sliced scallions
• Freshly grated Parmesan cheese, to taste

Directions

• Bring a large pot of generously salted water to a boil.
• Melt 1 tablespoon of the butter in a medium saucepan over medium heat.
• Add the onion, poblano, jalapeño, garlic, tasso, salt, cayenne, paprika, red pepper flakes, and hot sauce and cook, stirring frequently, until the vegetables are softened but not browned, about 5 minutes.
• Add the tomatoes and crawfish, reduce heat to medium-low, and simmer for 10 minutes, until the juices have reduced by half.
• Add the remaining 2 tablespoons butter and stir until melted; sprinkle with the flour and stir until combined.
• Add the cream and simmer over low heat for 10 more minutes while continuing to stir occasionally.
• While the sauce simmers, cook the fettuccine according to package directions until al dente; drain well.
• Stir the lemon juice, basil leaves, and green onions into the sauce.
• Spoon a generous amount of sauce onto portions of fettuccine and sprinkle lots of Parmeson on top.

Photos